Taste of Home
Southern Chicken Rice Soup
TOTAL TIME: Prep: 25 min. Cook: 2-1/2 hours + cooling
YIELD: 10 servings (about 2-1/2 quarts).
Meet the Cook: A favorite at soup night at our church, this recipe's one my husband concocted after he retired. (We have four children plus two grandchildren and another on the way.) I frequently find it on the table when I get home from work.
-Rosalie Biar, Thorndale, Texas
Ingredients
-
1 broiler/fryer chicken (about 3 pounds)
-
10 cups water
-
2 teaspoons salt
-
1/2 cup uncooked long grain rice
-
1/2 cup chopped onion
-
1/2 cup chopped celery
-
1/2 cup thinly sliced carrots
-
1/2 cup sliced fresh or frozen okra
-
1 can (14-1/2 ounces) stewed tomatoes, diced
-
1 tablespoon chopped green chiles
-
1 garlic clove, minced
-
1-1/2 teaspoons chili powder
-
1 teaspoon seasoned salt
-
1/2 teaspoon lemon-pepper seasoning
-
1/2 teaspoon Creole seasoning
Directions
-
1.
Place chicken, water and salt in a soup kettle or Dutch oven. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until the chicken is tender.
-
2.
Remove chicken and set side until cool enough to handle. Remove meat from bones and discard bones and skin. Cut chicken into bite-sized pieces. Skim fat from broth. Add the rice, vegetables and seasonings. Cook, uncovered, over medium heat for 30 minutes.
-
3.
Add the chicken. Simmer for 30 minutes or until vegetables are tender.
Nutrition Facts
1 cup: 204 calories, 9g fat (2g saturated fat), 53mg cholesterol, 815mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 18g protein.
© 2024 RDA Enthusiast Brands, LLC