Southern Chicken Rice Soup Recipe

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Southern Chicken Rice Soup Recipe
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  1. broiler/fryer chicken (about 3 pounds)
  2. 10 cups water
  3. 2 teaspoons salt
  4. 1/2 cup uncooked long grain rice
  5. 1/2 cup chopped onion
  6. 1/2 cup chopped celery
  7. 1/2 cup thinly sliced carrots
  8. 1/2 cup sliced fresh or frozen okra
  9. 1 can (14-1/2 ounces) stewed tomatoes, diced
  10. 1 tablespoon chopped green chilies
  11. 1 garlic clove, minced
  12. 1-1/2 teaspoons chili powder
  13. 1 teaspoon seasoned salt
  14. 1/2 teaspoon lemon-pepper seasoning
  15. 1/2 teaspoon Creole seasoning
  1. 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.
  2. 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.
  3. Add the chicken. Simmer for 30 minutes or until vegetables are tender. Yield: 10 servings (about 2-1/2 quarts).
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