Chicken Soup With Rice

READY IN: 4hrs
Recipe by Karen..

Adapted from the cookbook "Rice"

Top Review by Charlotte J

This is a good soup on a cold weekend here in Iowa. Really hits the spot. I only cut the veggie in half so it would be easier to fish them out step 3. Also I used chicken breast so no fat to skim off in step 6. We'll be making this again. Made for *Zaar Tag* game 2007

Ingredients Nutrition


  1. Put all ingredients, except rice, in a large pot with 10 cups of water.
  2. Bring to a boil then reduce heat and simmer lightly covered for 3 hours.
  3. Strain broth into large bowl and discard vegetables; return broth to pot.
  4. Remove chicken; remove meat (discarding skin and bones) and return to broth.
  5. Cool, then refrigerate several hours or overnight.
  6. Remove solid fat from top of broth; return to heat and bring to a boil.
  7. Adjust seasoning, add rice and reduce heat to a simmer for 30 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a