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Homemade Chicken and Rice Soup

 Homemade Chicken and Rice Soup
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
10 ServingsPrep: 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).
Nutritional Facts: 1 cup equals 128 calories, 1 g fat (trace saturated fat), 51 mg cholesterol, 543 mg sodium,

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Homemade Chicken and Rice Soup (continued)

Nutritional Facts: 7 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.