Home > Recipes > Chicken Rice Soup

Chicken Rice Soup Recipe

100% would make again

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:

Healthy

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Chicken Rice Soup Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

10 Servings
Prep: 25 min. Cook: 50 min.

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 Analysis: One serving (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: 2-1/2 very lean meat, 1/2 starch.

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