Recipe by Kathy Kramer McNair
"This is the best chicken soup recipe ever!"
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skinless, boneless chicken breast halves
ground black pepper
frozen French-cut green beans
converted rice (such as Uncle Ben's®)
3/4 (8 ounce) package
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.
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:)
SO good! I always go rogue with spices and this was no exception, but it is a great recipe no matter how you spice it up! Love the creaminess!
I've made this recipe with or without the cream cheese. Tasty either way!
* 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 from Fat: 76
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