Ingredients1 h 10 m servings 187
- 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 13 14.1 53 1103 Full nutrition
ReviewsRead all reviews 13
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 used this recipe to clean out the half bags of vegetables in my freezer and the left-over chicken from a Whole Foods roasted chicken. Oh, and a bag of Trader Joe's frozen brown rice so it wen...
This is my recipe. The original calls for adding the carrots and turnip with the green beans and rice (discarding only the celery and onion from the broth). But as others have stated, you can le...
I kept the veggies. My children loved it and actually complimented it. Will make again.