Chicken Rice Soup


  • 2-4 skinless chicken breasts
  • 1 chicken bouillon cube
  • 1/2 cup chopped celery
  • 1 medium onion, minced
  • 1/4 tsp. garlic powder
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  • 1/4 cup chopped carrots
  • 1 large can chicken broth
  • 1/2 cup rice
  • dash garlic salt and seasoned salt
  • 1/4 tsp. onion powder


Place chicken, seasonings and bouillon cube in a 3 qt. saucepan with enough water to cover. Simmer for 20-25 minutes, or until chicken is done. Remove chicken, de-bone is necessary, and slice into small chunks. Return to broth.

Add vegetables and chicken broth, and add as much water as needed to cover. Cook for 45 minutes to 1 hour. Add more bouillon cubes and a hint of hot sauce, if more flavor is desired.

About 15 minutes before ready to serve, add rice and water as needed. If thicker soup is desired, make a paste with 2-3 tsp. cornstarch or flour and 1/2 cup of water. Stir the mixture, until you see no lumps. Add gradually to the soup, stirring as you do.


By Robin from Washington, IA


January 26, 20100 found this helpful

Is the rice already cooked? Are you using Instant rice or regular rice? Thanks for your help

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