Chicken Rice Soup

Name: Chicken Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 servings (2-1/2 quarts).
Ingredients: 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

Our granddaughters have been making this soup for years...all the kids loved it—despite the chopped onion!—Tracy Fischler, Tallahassee, Florida

Ingredients

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

Directions

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 Facts

1 cup: 137 calories, 3g fat (1g saturated fat), 25mg cholesterol, 780mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 11g protein.

Originally published as Chicken Rice Soup in Taste of Home October/November 1998

Reviews

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Average Rating:

nala102901

Apr 13, 2013

Ausome
jmkasprak

May 8, 2012

It's simple and good. Add some lemon juice to the chicken broth to add some extra flavor.
Mirage87

Aug 1, 2011

I don't include the celery. I have made this many times and really enjoy it.
cookinNC

Sep 15, 2009

Pretty good. As my family doesn't care for celery, I substitute carrots for the celery.
lowe6810

Feb 23, 2009

I add 1 can cream of chicken and 1-2 cups sliced carrots.