Chicken and Rice Soup

Soup on the brain? Try this one-pot, classic chicken and rice soup recipe to keep you warm on cool, autumn days. Chicken, celery, carrots, parsley and white rice – what could be simpler?

TIP: Double the recipe and freeze some for when you need a hearty soup on a cold day.

Prep

Cooking

1

Hour

Servings

8

 

Calories

170

Per Serving

Protein

21g

 

Ingredients

  • 2 Sanderson Farms® Split Chicken Breasts
  • 8 cups cold water
  • 1 cup finely diced celery
  • 1½ teaspoons salt
  • 1/4 teaspoon black pepper
  • 3/4 cup finely diced carrots
  • 1/3 cup uncooked white rice
  • 1 tablespoon chopped fresh parsley

Find These Ingredients

100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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Directions

  1. Place chicken, water, celery, salt and black pepper in a 6-quart stockpot.
  2. Bring to a boil over medium high heat. Reduce heat to medium. Tilt lid to partially cover. Cook 25 minutes.
  3. Add carrots. Cook 20 minutes.
  4. Add rice. Cook 10 minutes.
  5. Add parsley. Turn heat off. Stir.
  6. Remove chicken. Discard skin and bones. Pull chicken meat into bite sized pieces and return chicken meat to stockpot.
  7. Adjust seasonings, to taste.
  8. Serve.

Nutrition Facts

Calories170
Fat4.5g
Saturated Fat1.5g
Sodium520mg
Carbohydrate8g
Sugars1g
Protein21g

Chicken. A great source of protein.

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