Chicken Rice Soup Recipe
Summary
Ingredients
| Fryer chicken | 1 3 pound | |
| Chicken broth | 7 Cup (16 tbs) | |
| 2 stalks celery with tops, cut up | ||
| Onion | 1 Medium, quartered | |
| Bay leaves | 2 | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Carrots | 2 , chopped | |
| Turnip | 1 Small, chopped | |
| 1 cup fresh or frozen cut green beans | ||
| Long grain rice | 2/3 Cup (16 tbs) | |
| 2 3-ounce packages cream cheese, cubed | ||
Directions
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.
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.
Chef
