Chicken Rice Soup

Chicken Rice Soup

5 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
MRSDAWG1
Recipe by  MRSDAWG1

“This is the best chicken soup recipe ever!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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 (5)

Rate This Recipe
LindaT
9

LindaT

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 rainbow peppercorns and added some garlic. Nice soup. Kept rice separate so leftovers wouldn't soak up the broth

Mary Ellen
6

Mary Ellen

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 finish.

Michele
2

Michele

pretty good

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 187 cal
  • 9%
  • Fat
  • 8.5 g
  • 13%
  • Carbs
  • 13 g
  • 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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