Chicken Rice Soup

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photo by Starrynews photo by Starrynews
photo by Starrynews
photo by Chef RZ Fan photo by Chef RZ Fan
Ready In:
35mins
Ingredients:
6
Serves:
4
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ingredients

  • 1 (48 ounce) can fat-free low-sodium chicken broth, divided
  • 1 cup long-grain rice
  • 2 celery ribs, chopped
  • 2 carrots, chopped
  • 1 small onion, chopped
  • 10 ounces diced cooked chicken breasts (2 cups)
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directions

  • Bring 4 cups of the broth to a boil in a large soup pot.
  • Add the rice, celery, carrot and onion, and cook for 14 minutes.
  • Stir in the chicken and the remaining broth, and cook another 5 to 6 minutes.

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Reviews

  1. easy peasy lemon-squeezy. 1/2 cup of rice is plenty for me. Thanks!
     
  2. A nice easy, fast soup to make with one's leftovers... one thing that I added was a little bit of dried parsley. Thank you for posting :)
     
  3. Easy and quick to prepare, and great-tasting. Thanks for sharing!
     
  4. Good soup, I changed the carrots to red peppers, but would be good as stated. I used left over cooked white basmati rice and chicken from making a stock. I used my own homeade chicken stock. Added a bay leaf and freshly gound pepper and sea salt. Good for DH who caught a cold. Will make this again.
     
  5. I love chicken rice soup and this was a good version. As a vegetarian I used Morningstar Farms Chicken Strips and vegetable broth. It tasted great and it was super easy to prepare. Who can ask for more.
     
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