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
- 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).
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.
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