Homemade Chicken and Rice Soup Recipe

4.5 2 4
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Homemade Chicken and Rice Soup Recipe

Read Reviews
4.5 2 4
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 50 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 50 min.

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

Directions

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.
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: 128 calories, 1g fat (0 saturated fat), 51mg cholesterol, 543mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

  • 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
  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

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Reviews forHomemade Chicken and Rice Soup

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MY REVIEW
bereitbach User ID: 4958434 114908
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
Sherri928 User ID: 355688 118247
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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