Chicken Rice Soup Recipe

Chicken Rice Soup Recipe Rating 5

Our granddaughters have been making this soup for years...all the kids loved it—despite the chopped onion!—Tracy Fischler, Tallahassee, Florida

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Chicken Rice Soup Recipe
  • Prep: 15 min. Cook: 30 min.
  • Yield: 8-10 Servings
15 30 45

Ingredients

  • 8 cups chicken broth
  • 3 celery ribs, sliced
  • 1 small onion, chopped
  • Salt and pepper to taste
  • 2 cups cubed cooked chicken
  • 1 cup uncooked long grain rice

Directions

  • In a large saucepan, combine broth, celery, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken and rice; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender. Yield: 8-10 servings (2-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 137 calories, 3 g fat (1 g saturated fat), 25 mg cholesterol, 780 mg sodium, 17 g carbohydrate, 1 g fiber, 11 g protein.

Originally published as Chicken Rice Soup in Taste of Home October/November 1998, p14

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Reviews for Chicken Rice Soup (3)

Chicken Rice Soup

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Reviewed on Aug. 01, 2011 by Mirage87

I don't include the celery. I have made this many times and really enjoy it.


Reviewed on Sep. 15, 2009 by cookinNC

Pretty good. As my family doesn't care for celery, I substitute carrots for the celery.


Reviewed on Feb. 23, 2009 by lowe6810

I add 1 can cream of chicken and 1-2 cups sliced carrots.

 
 
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