Chicken Rice Soup Recipe
- 7 cups chicken broth
- 3 skinless, boneless chicken breast halves
- 1 onion, quartered
- 1 cup chopped carrots
- 1 small turnip, chopped
- 2 stalks celery, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup frozen French-cut green beans
- 2/3 cup converted rice (such as Uncle Ben's®)
- 3/4 (8 ounce) package cream cheese
- Bring chicken broth, chicken breasts, onion, carrots, turnip, and celery to a boil in a large pot until chicken is no longer pink in the center, about 20 minutes. Season with salt and pepper. Remove chicken from broth; strain and discard vegetables. Add green beans and rice; continue to simmer until rice is tender, about 20 minutes more.
- Cut chicken into chunks. Stir chicken and cream cheese into broth until cheese is melted, about 5 minutes.
