Chicken Rice Soup Recipe
- 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
- 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. Yield: 10 servings (2-1/2 quarts).
1 cup: 137 calories, 3g fat (1g saturated fat), 25mg cholesterol, 780mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 11g protein.
Reviews for Chicken Rice Soup
"It's simple and good. Add some lemon juice to the chicken broth to add some extra flavor."
"I don't include the celery. I have made this many times and really enjoy it."
"Pretty good. As my family doesn't care for celery, I substitute carrots for the celery."
"I add 1 can cream of chicken and 1-2 cups sliced carrots."