Chicken Rice Soup
If you start with good ingredients, it's easy to make a comforting and satisfying chicken soup. Give this 5 ingredient soup a try...you're going to love it!
Ingredients
4 cups Swanson® Chicken Broth
1 medium carrot, peeled and sliced (about 1/2 cup)
1 stalk celery, coarsely chopped (about 1/2 cup)
0.25 cup uncooked long grain white rice
1 cup cubed cooked chicken
1 medium carrot, peeled and sliced (about 1/2 cup)
1 stalk celery, coarsely chopped (about 1/2 cup)
0.25 cup uncooked long grain white rice
1 cup cubed cooked chicken
Instructions
Heat the broth, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir in the chicken and cook until hot. Season to taste with salt and black pepper.
Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir in the chicken and cook until hot. Season to taste with salt and black pepper.
Chicken Rice Soup
If you start with good ingredients, it's easy to make a comforting and satisfying chicken soup. Give this 5 ingredient soup a try...you're going to love it!
Directions
Print
Heat the broth, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir in the chicken and cook until hot. Season to taste with salt and black pepper.
Ingredients
4 cups Swanson® Chicken Broth1 medium carrot, peeled and sliced (about 1/2 cup)1 stalk celery, coarsely chopped (about 1/2 cup)0.25 cup uncooked long grain white rice1 cup cubed cooked chicken
Glazed Salsa Verde Chicken Wings
Tired of Buffalo wings? Make our Salsa V...
Hot Chicken & Potato Salad
Need to feed a crowd? This creamy versio...
Moroccan Chicken Thighs
Our recipe for Moroccan Chicken Thighs off...
Curry Chicken, Rice & Veggie Bake
Classic chicken divan gets an ethnic twist...