Chicken Rice Soup

Chicken Rice Soup
  • 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


  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.

04/13/2018
Chicken Rice Soup, recipe PT15M PT1H 5 455 calories

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