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Chicken Rice Soup

Our granddaughters have been making this soup for years...all the kids loved it—despite the chopped onion!—Tracy Fischler, Tallahassee, Florida
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    10 servings (2-1/2 quarts)

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 cup: 137 calories, 3g fat (1g saturated fat), 25mg cholesterol, 780mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 11g protein.

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Reviews

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Average Rating:
  • nala102901
    Apr 13, 2013

    Ausome

  • jmkasprak
    May 8, 2012

    It's simple and good. Add some lemon juice to the chicken broth to add some extra flavor.

  • Mirage87
    Aug 1, 2011

    I don't include the celery. I have made this many times and really enjoy it.

  • aknight0902
    Oct 18, 2009

    No comment left

  • cookinNC
    Sep 15, 2009

    Pretty good. As my family doesn't care for celery, I substitute carrots for the celery.

  • lowe6810
    Feb 23, 2009

    I add 1 can cream of chicken and 1-2 cups sliced carrots.

  • Kris Countryman
    Sep 9, 2007

    No comment left