Back to Chicken Rice Soup

Print Options

 
 
 Print

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

Ingredients

  • 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

Directions

  • 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.