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Chicken Rice Soup Recipe

This soothing soup hits the spot on chilly fall and winter days. I frequently simmer up big batches of this soup during the cooler months.—Kevin Bruckerhoff, Columbia, Missouri

This recipe is:

Diabetic Friendly

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Chicken Rice Soup Recipe

Prep: 25 min. Cook: 50 min.

Yield: 10 Servings

25 50 75

Ingredients

3 quarts water
4 bone-in chicken breast halves (about 3 pounds)
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1/2 cup uncooked long grain rice
1 small onion, chopped

Directions

In a large Dutch oven or soup kettle, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken is tender.
With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables and rice are tender. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts 1 cup equals 128 calories, 1 g fat (trace saturated fat), 51 mg cholesterol, 543 mg sodium, 7 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Originally published as Chicken Rice Soup in Taste of Home October/November 2002, p43

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Chicken Rice Soup

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Reviewed on Oct. 22, 2012 by bereitbach

My husband said this soup was alright so I gave it three stars. Neither I nor our son cared for it. It seemed very greasy from the chicken. I left out the salt and pepper as we don't care so much for those and used garlic powder and basil instead. I did like the addition of those herbs, but I still couldn't take the grease. I don't plan to make this again.