Chicken Rice Soup Recipe - Allrecipes.com
Chicken Rice Soup Recipe
  • READY IN ABOUT hrs

Chicken Rice Soup

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"This is the best chicken soup recipe ever!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 50 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Feb 17, 2013

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

 
Mar 05, 2013

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.

 
Jul 09, 2013

pretty good

 
Apr 11, 2014

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 gumbo. I also put all my vegetables in at once and just left everything in the pot, took out and sliced the boiled chicken, and threw it back in. Great stuff:)

 
Apr 18, 2014

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

 

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Nutrition

  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 13 g
  • 4%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 14.1 g
  • 28%
  • Sodium
  • 1103 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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