Chicken Rice Soup Recipe
- 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.
Reviews for Chicken Rice Soup
"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."