Sunday, January 30, 2011

Chicken and Rice Soup

Chicken with Rice Soup

  • 4 cups of Swanson Chicken Broth
  • 1/2 tablespoon of chicken base
  • 1 cup of carrots, thinly sliced into coins
  • 1 cup of celery, sliced
  • 10 ounces of chicken breast, cut into small chunks (no need to precook)
  • 1 1/2 cups of cooked white rice
  • 1 1/2 tablespoons of fresh parsley, chopped
  • 3 tablespoons of corn starch mixed with 3 tablespoons of cold water
  • salt and pepper to taste

In a medium pot, add the chicken broth, chicken base, carrots, celery and chicken.  Bring to a boil, reduce heat, cover and simmer until veggies are fork tender.  Add the rice, parsley, salt and pepper.

Stir the corn starch and water mixture.  Return to a boil , stirring constantly for  minute.

Points Plus:  4 per cup


  1. I'm using chicken thighs. How much would that increase the points?

    1. If you are using boneless, skinless thigh meat, it won't make any difference in the Points Plus value! Enjoy!

  2. Replies
    1. It's been a while since I made this soup. It is 4 PP per cup and, if my memory serves me correctly, I believe the recipe makes around 10 cups.

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