- 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
- 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).
Reviews for Chicken Rice Soup(5)
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It's simple and good. Add some lemon juice to the chicken broth to add some extra flavor.
I don't include the celery. I have made this many times and really enjoy it.
Pretty good. As my family doesn't care for celery, I substitute carrots for the celery.
I add 1 can cream of chicken and 1-2 cups sliced carrots.