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"This is the best chicken soup recipe ever!" — MRSDAWG1
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7 cups chicken broth
3 skinless, boneless chicken breast halves
1 onion, quartered
1 cup chopped carrots
1 small turnip, chopped
2 stalks celery, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup frozen French-cut green beans
2/3 cup converted rice (such as Uncle Ben's®)
3/4 (8 ounce) package cream cheese
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
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.
2 Ratings
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Rice Soup
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 187 Calories from Fat: 76
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