Classic Chicken and Rice Soup

Classic Chicken and Rice Soup

24

"Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method."
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Ingredients

servings 83 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Prepare Fast Chicken Soup Base. Bring to a simmer.
  2. Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.
  3. Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
  4. Final touch: Add salt and pepper, to taste.

Footnotes

  • Get the recipe for Fast Chicken Soup Base.
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews

24
  1. 29 Ratings

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Most helpful positive review

DELICIOUS and easy meal! My husband usually has three bowls full, and even my picky toddler and 6 year old will eat it. Definitely follow the "Fast Chicken Soup Base" recipe and use that, make...

Most helpful critical review

* I must be stupid, but where's the chicken?

* I must be stupid, but where's the chicken?

DELICIOUS and easy meal! My husband usually has three bowls full, and even my picky toddler and 6 year old will eat it. Definitely follow the "Fast Chicken Soup Base" recipe and use that, make...

I just boiled my own whole chicken instead of buying a roasted one at the supermarket. That might make a difference in the flavor. I don't know. I used the chicken broth after I boiled the ch...

Hi, I have a couple questions, being that I am a very inexperienced cook. First, do you add the rice cooked or uncooked? And, do you simmer with the lid on or off? Responses are greatly apprecia...

This is a keeper!! I didn't want to go to the store so I made alternates. I used 5 1/2 chicken breasts, which I boiled, and kept the chicken broth from it. I added a couple of Tablespoons of ...

Very good. Boiled the carcas longer than recommended here. Will make again.

Made the soup base suggested. Added two small bay leaves, left out the peas, and ended up having to add an additional carton of chicken broth. Had been craving chicken and rice soup all week a...

This is the easiest soup to make and is SO GOOD! We have made with rice and with orzo pasta. Both ways are really good. I love the Fast Soup Base!