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Southern Chicken Rice Soup

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
  • Total Time
    Prep: 25 min. Cook: 2-1/2 hours + cooling
  • Makes
    10 servings (about 2-1/2 quarts)


  • 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


  • 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.
  • Remove chicken and set side until cool enough to handle. Remove meat from bones and discard bones and skin. Cut chicken into bite-size pieces. Skim fat from broth. Add the rice, vegetables and seasonings. Cook, uncovered, over medium heat for 30 minutes.
  • 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.

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