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Harvest Chicken Rice Soup
Because the produce in this soup is pureed, you can easily get children to eat their vegetables...without them knowing it! Kids of all ages will surely savor this classic soup.
20 Servings
Prep: 20 min. Cook: 2-1/4 hours
Ingredients
2 celery ribs with leaves
2 medium carrots
1 pound white potatoes, peeled
1 pound sweet potatoes, peeled
3 quarts water
2 pounds broiler/fryer chicken pieces, skin removed
2 large onions, halved
3 teaspoons chicken bouillon granules
3 cups cooked long grain rice
Pepper to taste
Directions
Cut vegetables into 2-in. pieces; place in a Dutch oven. Add the
water, chicken, onions and bouillon. Bring to a boil; skim fat.
Reduce heat; cover and simmer for 2 hours.
Set chicken aside until cool enough to handle. Let broth cool for 1
hour; skim fat. Remove meat from bones; discard bones and cut
chicken into chunks.
In a blender, puree the vegetables and broth in batches; strain.
Return chicken and broth to Dutch oven. Stir in rice. Cook over
medium heat until bubbly, stirring occasionally. Season with pepper.
Yield: 20 servings (5 quarts).
Nutrition Facts:
1 serving (1 cup) equals 108 calories,
© Taste of Home 2013
2 of 2
Harvest Chicken Rice Soup
(continued)
Nutrition Facts:
1 g fat (trace saturated fat), 15 mg cholesterol, 197 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.
Wine:
Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as
Chardonnay
or
Viognier
.
© Taste of Home 2013