Harvest Chicken Rice Soup Recipe

Publisher Photo

Harvest Chicken Rice Soup Recipe

Be the first to add a review
Publisher Photo
Because the produce in this soup is pureed, you can easily get children to eat their vegetables...without them knowing it! Kids of all ages will surely savor this classic soup.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Cook: 2-1/4 hours
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Cook: 2-1/4 hours

Ingredients

  • 2 celery ribs with leaves
  • 2 medium carrots
  • 1 pound white potatoes, peeled
  • 1 pound sweet potatoes, peeled
  • 3 quarts water
  • 2 pounds broiler/fryer chicken pieces, skin removed
  • 2 large onions, halved
  • 3 teaspoons chicken bouillon granules
  • 3 cups cooked long grain rice
  • Pepper to taste

Directions

Cut vegetables into 2-in. pieces; place in a Dutch oven. Add the water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours.
Set chicken aside until cool enough to handle. Let broth cool for 1 hour; skim fat. Remove meat from bones; discard bones and cut chicken into chunks.
In a blender, puree the vegetables and broth in batches; strain. Return chicken and broth to Dutch oven. Stir in rice. Cook over medium heat until bubbly, stirring occasionally. Season with pepper. Yield: 20 servings (5 quarts).
Originally published as Harvest Chicken Rice Soup in Country Chicken Cookbook 1995, p17

Nutritional Facts

1 cup: 108 calories, 1g fat (0 saturated fat), 15mg cholesterol, 197mg sodium, 17g carbohydrate (5g sugars, 1g fiber), 6g protein.

  • 2 celery ribs with leaves
  • 2 medium carrots
  • 1 pound white potatoes, peeled
  • 1 pound sweet potatoes, peeled
  • 3 quarts water
  • 2 pounds broiler/fryer chicken pieces, skin removed
  • 2 large onions, halved
  • 3 teaspoons chicken bouillon granules
  • 3 cups cooked long grain rice
  • Pepper to taste
  1. Cut vegetables into 2-in. pieces; place in a Dutch oven. Add the water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours.
  2. Set chicken aside until cool enough to handle. Let broth cool for 1 hour; skim fat. Remove meat from bones; discard bones and cut chicken into chunks.
  3. In a blender, puree the vegetables and broth in batches; strain. Return chicken and broth to Dutch oven. Stir in rice. Cook over medium heat until bubbly, stirring occasionally. Season with pepper. Yield: 20 servings (5 quarts).
Originally published as Harvest Chicken Rice Soup in Country Chicken Cookbook 1995, p17

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHarvest Chicken Rice Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review