Chicken and Rice Soup
From Soups, Chowders, and Stews
Soups, Stews, Chowders Recipes
Yield: Serves 6-8
This soup is easy to make and a good way to use up leftover chicken.
- 1-1/2 quarts chicken stock
- 2 stalks celery, sliced
- 2 tablespoons chopped parsley
- 1 carrot, peeled and chopped
- 1 cup cooked rice
- 1 to 2 cups chopped, cooked chicken
Combine stock, celery, parsley, carrot, and rice in soup kettle and simmer, partially covered, 10 minutes. Add chicken and heat thoroughly.
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