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5 from 3 votes

Chicken & Rice Soup with Cheese Quesadillas- Recipes for Hope

A hearty and filling Chicken & Rice Soup with Cheese Quesadillas. If you are needing the perfect comfort meal that is sure to please a crowd, give this recipe a try!
Prep Time5 minutes
Cook Time25 minutes
Course: Soup/Entree
Cuisine: American
Servings: 6 -8 people
Author: Ashley McCrary


Chicken & Rice Soup

  • 4 cups shredded chicken can you boiled chicken breast or even use rotisserie chicken
  • 2 tbsp ghee
  • 2 cloves garlic finely minced
  • 6 cups chicken broth
  • 2 cups beef broth
  • 2 cups brown rice or cauliflower rice
  • 1 12 oz bag frozen peas and carrots
  • 1 tsp salt
  • 1/2 tsp pepper

Cheese Quesadillas

  • 4 large flour tortillas
  • 2 cups shredded cheese or cheese of choice
  • 1 tbsp ghee divided


Chicken & Rice Soup

  • Place a large pot over medium heat and add the ghee along with the minced garlic. Mix together for a minute or so.
  • Transfer the shredded chicken to the pot and allow the ghee, garlic and chicken cook together for 3-4 minutes. (This gives the chicken a great flavor)
  • Pour in the chicken and beef broth in the pot with the chicken. Bring the liquid to a boil and then add the . Add in the rice and season with salt and pepper.
  • Pour the frozen peas and carrots in the broth and allow all this to cook for 25-30 minutes, or until the rice is tender.

Cheese Quessdillas

  • Heat a large skillet over medium heat. Add the ghee and allow to melt down completely.
  • Place one large tortilla in the bottom of the skillet and evenly add the shredded cheese on top of the tortilla.
  • Place the second tortilla on top of the cheese. Cook 2 minutes on each side until browned and cheese melted.


  • To make this Paleo and Whole30 compliant, simply sub cauliflower rice for the brown rice. Peas are now Whole30 compliant. Rules changed Feb 2020
  • For the shredded chicken you can use rotisserie chicken. Just remove the skin and shred using a fork.
  • To cook the chicken for the soup, bring a pot of water on the stove and add four chicken breast. Boil the chicken until the internal temperature is 165F. This will take about 6-7 minutes or so. Drain the water and shred the chicken once it is cooled. Use 2 forks to shred the chicken.
  • The nutritional facts are for 1 serving of the soup and does not include the cheese quesadilla. 


Calories: 260kcal | Carbohydrates: 39g | Protein: 13g | Fat: 5g | Cholesterol: 32.1mg | Sodium: 1140mg | Fiber: 3g | Sugar: 1.8g