Chicken Rice Soup Recipe


Cooking Time25 MinCuisine
Main Ingredient


 Broiler fryer chicken3 Pound, cut up
 Chicken broth7 Cup (112 tbs)
 Celery stalks with tops2 , cut up
 Onion1 Medium, quartered
 Bay leaves2
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Carrots2 , chopped
 Turnip1 Small, chopped
 Fresh green beans/Frozen cut green beans1 Cup (16 tbs), cut
 Long grain rice2⁄3 Cup (10.67 tbs)
 Cream cheese package6 Ounce, cubed (2 Packages, 3 Ounce Each)

Nutrition Facts

Serving size: Complete recipe

Calories 4219 Calories from Fat 2374

% Daily Value*

Total Fat 263 g405.2%

Saturated Fat 59.1 g295.3%

Trans Fat 0 g

Cholesterol 1020.5 mg

Sodium 6360.4 mg265%

Total Carbohydrates 164 g54.6%

Dietary Fiber 13.7 g55%

Sugars 27.3 g

Protein 287 g573.5%

Vitamin A 455.4% Vitamin C 100.7%

Calcium 31.6% Iron 84.7%

*Based on a 2000 Calorie diet


In kettle or Dutch oven combine the chicken pieces, chicken broth, celery, onion, bay leaves, salt, and pepper.
Bring mixture to boiling; reduce heat.
Cover and simmer for 1 hour or till chicken is tender.
Remove chicken from broth; set aside.
Strain broth, discarding celery, onion, and bay leaves.
Skim off excess fat.
Return broth to kettle; add chopped carrots, turnip, green beans, and uncooked rice.
Cover and simmer 20 minutes or till rice is tender.
Meanwhile, remove skin and bones from chicken; discard.
Cut chicken into chunks.
Add to soup along with the cream cheese; cook and stir till cheese melts.
Ladle into soup bowls.