Country Chicken Soup

Country Chicken Soup

3 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  Campbell's Kitchen

“Homemade soups like this chicken and rice recipe are easy to make with Swanson® Broth and are also heartwarming to eat.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Mix broth, poultry seasoning, thyme, carrot, celery and onion in saucepan. Heat to a boil. Stir in rice. Cover.
  2. Cook over low heat 20 minutes or until rice is done.
  3. Add chicken and heat through.

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Reviews (3)

Rate This Recipe
jenjenkins
21

jenjenkins

This was a good and simple recipe. I had a leftover young chicken, so I used that instead of canned chicken. The flavor was wonderful, I just might think about using less chicken next time, the broth boiled mostly away before the time was up.

Hot Scotch
1

Hot Scotch

This is a very simple, yet delicious soup! I didn't have any celery so I used 2 Tbs. of celery flakes. I also ended up using 4 cups of chicken broth instead of just under 2. Over all, this is definitely a soup that I would make again! Plain and simple! Love It!

KingSparta
0

KingSparta

I love chicken soup this was just ok.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 176 cal
  • 9%
  • Fat
  • 2.1 g
  • 3%
  • Carbs
  • 24.5 g
  • 8%
  • Protein
  • 14.7 g
  • 29%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 1617 mg
  • 65%

Based on a 2,000 calorie diet

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Southwestern Chicken and White Bean Soup

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Slow-Simmered Chicken Rice Soup