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Chicken Rice Soup Recipe

Recipe by: Kathy Kramer McNair

"This is the best chicken soup recipe ever!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook50 m
  • Ready In1 h 10 m
  • 1Bring chicken broth, chicken breasts, onion, carrots, turnip, and celery to a boil in a large pot until chicken is no longer pink in the center, about 20 minutes. Season with salt and pepper. Remove chicken from broth; strain and discard vegetables. Add green beans and rice; continue to simmer until rice is tender, about 20 minutes more.
  • 2Cut chicken into chunks. Stir chicken and cream cheese into broth until cheese is melted, about 5 minutes.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 187 cals
  • 7 cups chicken broth
  • 3 skinless, boneless chicken breast halves
  • 1 onion, quartered
  • 1 cup chopped carrots
  • 1 small turnip, chopped
  • 2 stalks celery, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup frozen French-cut green beans
  • 2/3 cup converted rice (such as Uncle Ben's®)
  • 3/4 (8 ounce) package cream cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    187
    9%
  • Fat:
    8.5
    13%
  • Carbs:
    13
    4%
  • Protein:
    14.1
    28%
  • Cholesterol:
    53
    18%

Based on a 2,000 calorie diet

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