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Chicken Rice Soup Recipe

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. YIELD:8-10 servings


  • 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


  • 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).

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

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Reviewed Apr. 13, 2013


Reviewed May. 8, 2012

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

Reviewed Aug. 1, 2011

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

Reviewed Sep. 15, 2009

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

Reviewed Feb. 23, 2009

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

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