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
  • 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

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January 26, 20100 found this helpful

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

Reply Was this helpful? Yes

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