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Never frozen
No added salt
No added water
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Learn more >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.
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
Directions
- Place chicken, water, celery, salt and black pepper in a 6-quart stockpot.
- Bring to a boil over medium high heat. Reduce heat to medium. Tilt lid to partially cover. Cook 25 minutes.
- Add carrots. Cook 20 minutes.
- Add rice. Cook 10 minutes.
- Add parsley. Turn heat off. Stir.
- Remove chicken. Discard skin and bones. Pull chicken meat into bite sized pieces and return chicken meat to stockpot.
- Adjust seasonings, to taste.
- Serve.
Nutrition Facts
| Calories | 170 |
| Fat | 4.5g |
| Saturated Fat | 1.5g |
| Sodium | 520mg |
| Carbohydrate | 8g |
| Sugars | 1g |
| Protein | 21g |
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