Southern Chicken Rice Soup Recipe

5 1 2
Southern Chicken Rice Soup Recipe
Southern Chicken Rice Soup Recipe photo by Taste of Home
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Southern Chicken Rice Soup Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 2-1/2 hours + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 2-1/2 hours + cooling

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 chilies
  • 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

Place chicken, water and salt in a soup kettle or Dutch oven. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until the chicken is tender. Remove chicken; when cool enough to handle, debone and dice. Skim fat from broth. Add rice, vegetables and seasonings. Cook, uncovered, over medium heat for 30 minutes. Add the chicken. Simmer for 30 minutes or until vegetables are tender. Yield: 10 servings (about 2-1/2 quarts).
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Southern Chicken Rice Soup in Country Woman May/June 1999, p29

Nutritional Facts

1 cup: 204 calories, 9g fat (2g saturated fat), 53mg cholesterol, 815mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 18g protein.

  • 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 chilies
  • 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
  1. Place chicken, water and salt in a soup kettle or Dutch oven. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until the chicken is tender. Remove chicken; when cool enough to handle, debone and dice. Skim fat from broth. Add rice, vegetables and seasonings. Cook, uncovered, over medium heat for 30 minutes. Add the chicken. Simmer for 30 minutes or until vegetables are tender. Yield: 10 servings (about 2-1/2 quarts).
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Southern Chicken Rice Soup in Country Woman May/June 1999, p29

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MY REVIEW
VictoriaElaine User ID: 3422096 72142
Reviewed Dec. 12, 2011

"One of my favorite chicken soup recipes. It has a nice kick to it & freezes well. The only thing I do different is use a can of petite diced tomatoes in place of the stewed tomatoes & chopped green chilies."

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