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Homemade Chicken and Rice Soup Recipe

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This soothing soup hits the spot on chilly fall and winter days. I frequently simmer up big batches of this soup during the cooler months.—Kevin Bruckerhoff, Columbia, Missouri
TOTAL TIME: Prep: 25 min. Cook: 50 min.
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Cook: 50 min.
MAKES: 10 servings

Ingredients

  • 3 quarts water
  • 4 bone-in chicken breast halves (about 3 pounds)
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon poultry seasoning
  • 1 teaspoon chicken bouillon granules
  • 3 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1/2 cup uncooked long grain rice
  • 1 small onion, chopped

Nutritional Facts

1 cup equals 128 calories, 1 g fat (trace saturated fat), 51 mg cholesterol, 543 mg sodium, 7 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Directions

  1. In a large Dutch oven or soup kettle, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken is tender.
  2. With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables and rice are tender. Yield: 10 servings (2-1/2 quarts).
Originally published as Chicken Rice Soup in Taste of Home October/November 2002, p43

Nutritional Facts

1 cup equals 128 calories, 1 g fat (trace saturated fat), 51 mg cholesterol, 543 mg sodium, 7 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Reviews for Homemade Chicken and Rice Soup

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 22, 2012

My husband said this soup was alright so I gave it three stars. Neither I nor our son cared for it. It seemed very greasy from the chicken. I left out the salt and pepper as we don't care so much for those and used garlic powder and basil instead. I did like the addition of those herbs, but I still couldn't take the grease. I don't plan to make this again.

MY REVIEW
Reviewed Oct. 18, 2009

I've made this recipe multiple times. Today is really chilly day & I look forward to the hot soup tonight when it's done

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