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Chicken Rice Soup Recipe

Read Reviews (5)
4.83 5
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Our granddaughters have been making this soup for years...all the kids loved it—despite the chopped onion!—Tracy Fischler, Tallahassee, Florida
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 8-10 servings

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

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.

Directions

  1. 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; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender. Yield: 10 servings (2-1/2 quarts).
Originally published as Chicken Rice Soup in Taste of Home October/November 1998, p14

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.

Reviews for Chicken Rice Soup(5)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 13, 2013

Ausome

MY REVIEW
Reviewed May. 8, 2012

It's simple and good. Add some lemon juice to the chicken broth to add some extra flavor.

MY REVIEW
Reviewed Aug. 1, 2011

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

MY REVIEW
Reviewed Sep. 15, 2009

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

MY REVIEW
Reviewed Feb. 23, 2009

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

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