Chicken Rice Soup2 Reviews
- Prep: 20 min
- Cook: 50 min
- Ready In: 1 hr 10 min
“This is the best chicken soup recipe ever!” - by MRSDAWG1
Original recipe yields 8 servings
- 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.
- Cut chicken into chunks. Stir chicken and cream cheese into broth until cheese is melted, about 5 minutes.
Amount Per Serving (8 total)
- 187 cal
- 8.5 g
- 13 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"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..." See more peppercorns and added some garlic. Nice soup. Kept rice separate so leftovers wouldn't soak up the broth"
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