Chicken Rice Soup recipe

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Ingredients

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
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup frozen French-cut green beans
⅔ cup converted rice (such as Uncle Ben's®)
¾ (8 ounce) package cream cheese

Nutrition Info

187.4 calories
carbohydrate: 13 g
cholesterol: 53.1 mg
fat: 8.5 g
fiber: 1.6 g
protein: 14.1 g
saturatedFat: 4.8 g
servingSize: -
sodium: 1102.6 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring 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.

  2. Cut chicken into chunks. Stir chicken and cream cheese into broth until cheese is melted, about 5 minutes.

Recipe Yield

8 servings

Recipe Note

This is the best chicken soup recipe ever!

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