Ingredients1 h 10 m servings 187 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 187 calories; 8.5 g fat; 13 g carbohydrates; 14.1 g protein; 53 mg cholesterol; 1103 mg sodium. Full nutrition
ReviewsRead all reviews 11
Easy Soup. I didn't want to toss out all the yummy veggies so I left them in.. used fat free cream cheese as that was in fridge. I used a salt that had thyme lemon and bay in it, fresh cracked r...
We had this for dinner tonight. Wonderful! Added onions, carrots, celery. Followed recipe and loved the results., especially on a snowy Chicago evening. Cream cheese was a nice surprise finis...
This recipe is pretty classic, but when I made it I left out the cream cheese, used wild rice, added 2 medium diced tomatoes, and some curry powder and it was pretty fantastic. Turned out like g...
I kept the veggies. My children loved it and actually complimented it. Will make again.
Tastes great, and it's very easy - especially when you cheat! I chopped the onion and celery and then didn't strain it out after cooking the chicken. Omitted the turnip, as I didn't have one. ...
I made this recipe for a friend who is undergoing chemotherapy so I added extra vegetables (celery, carrots, and extra green beans) and kept it bland per her request. It was really good, the cre...