Chicken Rice Soup
Total TimePrep: 15 min. Cook: 30 min.
Makes10 servings (2-1/2 quarts)
- 8 cups chicken broth
- 3 celery ribs, sliced
- 1 small onion, chopped
- Salt and pepper to taste
- 2 cups cubed cooked chicken
- 1 cup uncooked long grain rice
- In a large saucepan, combine broth, celery, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken and rice; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender.
Nutrition Facts1 cup: 137 calories, 3g fat (1g saturated fat), 25mg cholesterol, 780mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 11g protein.
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Apr 13, 2013
May 8, 2012
It's simple and good. Add some lemon juice to the chicken broth to add some extra flavor.
Aug 1, 2011
I don't include the celery. I have made this many times and really enjoy it.
Sep 15, 2009
Pretty good. As my family doesn't care for celery, I substitute carrots for the celery.
Feb 23, 2009
I add 1 can cream of chicken and 1-2 cups sliced carrots.