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Homemade Chicken and Rice Soup

TOTAL TIME: Prep: 25 min. Cook: 50 min. YIELD: 10 servings (2-1/2 quarts).
This soothing chicken rice soup hits the spot on chilly fall and winter days. I frequently simmer up big batches during the cooler months.—Kevin Bruckerhoff, Columbia, Missouri

Ingredients

  • 3 quarts water
  • 4 bone-in chicken breast halves (about 3 pounds)
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon poultry seasoning
  • 1 teaspoon chicken bouillon granules
  • 3 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1/2 cup uncooked long grain rice

Directions

  • 1. In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes.
  • 2. With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut into bite-sized pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.

Nutrition Facts

1 cup: 128 calories, 1g fat (0 saturated fat), 51mg cholesterol, 543mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

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