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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 cup: 137 calories, 3g fat (1g saturated fat), 25mg cholesterol, 780mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 11g protein.

Reviews for Chicken Rice Soup

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nala102901 User ID: 7220699 18461
Reviewed Apr. 13, 2013


jmkasprak User ID: 2880256 18455
Reviewed May. 8, 2012

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

Mirage87 User ID: 1484431 24219
Reviewed Aug. 1, 2011

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

cookinNC User ID: 4119721 47793
Reviewed Sep. 15, 2009

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

lowe6810 User ID: 3869390 18224
Reviewed Feb. 23, 2009

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

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