Chicken and Vegetable Rice Soup Recipe

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Chicken and Vegetable Rice Soup Recipe

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Because the produce in this soup is pureed, you can easily get children to eat their vegetables...without 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 reduced-sodium chicken bouillon cubes
  • 3 cups cooked rice (prepared without added salt)
  • Pepper to taste

Directions

Cut vegetables into 2-in. pieces; place in a 5-qt. Dutch oven. Add water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours. Remove chicken and allow both broth and chicken to cool to lukewarm; skim fat. Puree the vegetables and broth in a blender; strain. Debone chicken and cut into chunks. 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 Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p114

Nutritional Facts

1 cup: 174 calories, 4g fat (0 saturated fat), 41mg cholesterol, 57mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 15g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 starch, 1 vegetable.

  • 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 reduced-sodium chicken bouillon cubes
  • 3 cups cooked rice (prepared without added salt)
  • Pepper to taste
  1. Cut vegetables into 2-in. pieces; place in a 5-qt. Dutch oven. Add water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours. Remove chicken and allow both broth and chicken to cool to lukewarm; skim fat. Puree the vegetables and broth in a blender; strain. Debone chicken and cut into chunks. 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 Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p114

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