Our granddaughters have been making this soup for years...all the kids loved it—despite the chopped onion!—Tracy Fischler, Tallahassee, Florida
- 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).
Originally published as Chicken Rice Soup in Taste of Home October/November 1998, p14
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