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.
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.
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