Old-Fashioned Chicken-And-Rice Soup



5 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 205
Fat 4.7 g
Satfat 0.9 g
Protein 20.6 g
Carbohydrate 19.5 g
Cholesterol 44 mg
Iron 1.3 mg
Sodium 854 mg
Caloriesfromfat 21 %
Fiber 2.3 g
Calcium 37 mg


1 cup water
1 (32-ounce) package fat-free, less-sodium chicken broth
3 (6-ounce) skinless bone-in chicken breast halves
4 parsley sprigs
2 celery stalks, halved
2 bay leaves
1 tablespoon olive oil
1 1/3 cups chopped onion
1/2 cup chopped celery
3 carrots, halved lengthwise and sliced
2 garlic cloves, minced
1/3 cup uncooked long-grain rice
1/3 cup sliced green onions
3/4 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon freshly ground pepper


Combine first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until chicken is tender. Remove chicken from cooking liquid; cool. Remove meat from bones, and chop. Strain mixture through a sieve into a large bowl; reserve 4 1/2 cups. Reserve remaining broth for another use.

Heat oil in pan over medium-high heat. Add onion and next 3 ingredients; sauté 10 minutes or until tender. Stir in chicken, reserved broth, rice, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2002
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