This is the best chicken soup recipe ever!

Chicken Rice Soup

chicken broth

chicken breast

onion, quartered

carrots

turnip,

celery,

salt

black pepper

French-cut green beans

rice (such as Uncle Ben's®)

¾ (8 ounce) package cream cheese

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.


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


Easy Soup. I didn't want to toss out all the yummy veggies so I left them in.. used fat free cream cheese as that was in fridge. I used a salt that had thyme lemon and bay in it, fresh cracked rainbow peppercorns and added some garlic. Nice soup. Kept rice separate so leftovers wouldn't soak up the broth

We had this for dinner tonight.  Wonderful! Added onions, carrots, celery. Followed recipe and loved the results., especially on a snowy Chicago evening.   Cream cheese was a nice surprise finish.

This recipe is pretty classic but when I made it I left out the cream cheese used wild rice added 2 medium diced tomatoes and some curry powder and it was pretty fantastic. Turned out like gumbo. I also put all my vegetables in at once and just left everything in the pot took out and sliced the boiled chicken and threw it back in. Great stuff:)

This is my recipe. The original calls for adding the carrots and turnip with the green beans and rice (discarding only the celery and onion from the broth). But as others have stated, you can leave them in if you chop them first.

I made this recipe for a friend who is undergoing chemotherapy so I added extra vegetables (celery carrots and extra green beans) and kept it bland per her request. It was really good the cream cheese makes this soup different and we really enjoyed it (after adding additional seasonings to our portion).

Loved this soup, but changed the cooking directions slightly. Cut the chicken into pieces, sautéed them in olive oil. Then I added all the veggies, cooking for about 5 minutes before adding water and then a couple Tablespoons of chicken better than Bullion. Used uncle bens pre cooked brown rice. So yummy. Even my picky kids loved it. Will make this again.

I kept the veggies. My children loved it and actually complimented it. Will make again.

chicken rice soup

Prep Time: 20 minutes

Cook Time: 50 minutes

Total: 1 hours, 10 minutes

Servings: 8

Cost: $4.53 /serving

Author : Kathy Kramer McNair

Ingredients

Instructions

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