Chicken and Rice Soup

Name: Chicken and Rice Soup
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 10 servings (2-1/2 quarts)
Ingredients: 3 quarts water; 4 bone-in chicken breast halves (about 3 pounds); 1-1/2 teaspoons salt; 1/4 teaspoon pepper; 1/4 teaspoon poultry seasoning; 1 teaspoon chicken bouillon granules; 3 medium carrots, chopped; 2 celery ribs, chopped; 1 small onion, chopped; 1/2 cup uncooked long grain rice

Total Time Prep: 25 min. Cook: 50 min.

Yield 10 servings (2-1/2 quarts)

Test Kitchen Approved

This easy chicken and rice soup is cozy and warm for a chilly day, or ideal to deliver to a friend who's not feeling great. Simmer bone-in chicken to make the broth, then add vegetables and rice for a classic soup everyone should know how to make.

Ingredients

3 quarts water
4 bone-in chicken breast halves (about 3 pounds)
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup uncooked long grain rice

Directions

In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes.
With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut into bite-sized pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.

Nutrition Facts

1 cup: 128 calories, 1g fat (0 saturated fat), 51mg cholesterol, 543mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

This soothing soup hits the spot on chilly fall and winter days. I frequently simmer up big batches of the recipe during the cooler months. —Kevin Bruckerhoff, Columbia, Missouri

Recipe Creator