HARVEST CHICKEN RICE SOUP

Harvest Chicken Rice Soup image

Because the produce in this soup is pureed, you can easily get children to eat their vegetables...without them knowing it! Kids of all ages will surely savor this classic soup.

Provided by Taste of Home

Categories Lunch

Time 2h35m

Yield 20 servings (5 quarts).

Number Of Ingredients 10

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Ingredients

2 celery ribs with leaves
2 medium carrots
1 pound white potatoes, peeled
1 pound sweet potatoes, peeled
3 quarts water
2 pounds broiler/fryer chicken pieces, skin removed
2 large onions, halved
3 teaspoons chicken bouillon granules
3 cups cooked long grain rice
Pepper to taste

Steps:

Cut vegetables into 2-in. pieces; place in a Dutch oven. Add the water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours. , Set chicken aside until cool enough to handle. Let broth cool for 1 hour; skim fat. Remove meat from bones; discard bones and cut chicken into chunks. , In a blender, puree the vegetables and broth in batches; strain. Return chicken and broth to Dutch oven. Stir in rice. Cook over medium heat until bubbly, stirring occasionally. Season with pepper.

Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 197mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.