Chicken Rice Soup

Chicken Rice Soup

6
Kathy Kramer McNair 2

"This is the best chicken soup recipe ever!"

Ingredients

1 h 10 m servings 187 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1103 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

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  1. Bring chicken broth, chicken breasts, onion, carrots, turnip, and celery to a boil in a large pot until chicken is no longer pink in the center, about 20 minutes. Season with salt and pepper. Remove chicken from broth; strain and discard vegetables. Add green beans and rice; continue to simmer until rice is tender, about 20 minutes more.
  2. Cut chicken into chunks. Stir chicken and cream cheese into broth until cheese is melted, about 5 minutes.
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Reviews

6
  1. 7 Ratings

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Easy Soup. I didn't want to toss out all the yummy veggies so I left them in.. used fat free cream cheese as that was in fridge. I used a salt that had thyme lemon and bay in it, fresh cracked r...

We had this for dinner tonight. Wonderful! Added onions, carrots, celery. Followed recipe and loved the results., especially on a snowy Chicago evening. Cream cheese was a nice surprise finis...

pretty good

This recipe is pretty classic, but when I made it I left out the cream cheese, used wild rice, added 2 medium diced tomatoes, and some curry powder and it was pretty fantastic. Turned out like g...

SO good! I always go rogue with spices and this was no exception, but it is a great recipe no matter how you spice it up! Love the creaminess!

I've made this recipe with or without the cream cheese. Tasty either way!