Chicken Rice Soup
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 10 servings (2-1/2 quarts).
Our granddaughters have been making this soup for years...all the kids loved it—despite the chopped onion!—Tracy Fischler, Tallahassee, Florida
Ingredients
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8 cups chicken broth
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3 celery ribs, sliced
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1 small onion, chopped
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Salt and pepper to taste
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2 cups cubed cooked chicken
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1 cup uncooked long grain rice
Directions
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1.
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.
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