Chicken Rice Soup

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 (48 ounce) can fat-free low-sodium chicken broth , divided
• 1 cup long-grain rice
• 2 celery ribs , chopped
• 2 carrots , chopped
• 1 small onion , chopped
• 10 ounces diced cooked chicken breasts (2 cups)

Directions:

1. Bring 4 cups of the broth to a boil in a large soup pot.
2. Add the rice, celery, carrot and onion, and cook for 14 minutes.
3. Stir in the chicken and the remaining broth, and cook another 5 to 6 minutes.

Reviews

[JudithIrene]

A nice easy, fast soup to make with one's leftovers... one thing that I added was a little bit of dried parsley. Thank you for posting :)

[Starrynews]

Easy and quick to prepare, and great-tasting. Thanks for sharing!

[UmmBinat]

Good soup, I changed the carrots to red peppers, but would be good as stated. I used left over cooked white basmati rice and chicken from making a stock. I used my own homeade chicken stock. Added a bay leaf and freshly gound pepper and sea salt. Good for DH who caught a cold. Will make this again.