SOUTHERN CHICKEN RICE SOUP

Southern Chicken Rice Soup image

Meet the Cook: A favorite at soup night at our church, this recipe's one my husband concocted after he retired. (We have four children plus two grandchildren and another on the way.) I frequently find it on the table when I get home from work. -Rosalie Biar, Thorndale, Texas

Provided by Taste of Home

Categories Lunch

Time 2h55m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 15

Previous Next

Ingredients

1 broiler/fryer chicken (about 3 pounds)
10 cups water
2 teaspoons salt
1/2 cup uncooked long grain rice
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/2 cup sliced fresh or frozen okra
1 can (14-1/2 ounces) stewed tomatoes, diced
1 tablespoon chopped green chilies
1 garlic clove, minced
1-1/2 teaspoons chili powder
1 teaspoon seasoned salt
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon Creole seasoning

Steps:

Place chicken, water and salt in a soup kettle or Dutch oven. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until the chicken is tender., Remove chicken and set side until cool enough to handle. Remove meat from bones and discard bones and skin. Cut chicken into bite-size pieces. Skim fat from broth. Add the rice, vegetables and seasonings. Cook, uncovered, over medium heat for 30 minutes., Add the chicken. Simmer for 30 minutes or until vegetables are tender.

Nutrition Facts : Calories 204 calories, Fat 9g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 815mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.