The New York Times
Chicken and Rice Soup With Celery, Parsley and Lemon
This soup is simultaneously cozy and fresh. It’s just the kind of thing you want to eat when you’re sick and seeking something that’ll perk you up and get you through it. The soup simmers long enough for the rice to start to break down so it thickens the soup. If you prefer a brothier soup that’s pr...
7,260
1,883
4,495
40 min
TOTAL TIME
455
CALORIES
$1.92
PER SERVING
Ingredients
Directions
Health Info
Macros
35g
CARBS
12g
FAT
47g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
MILK
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Frequently Asked Questions
What ingredients do I need to make Chicken and Rice Soup?
Do I need to cook the chicken before adding it to the soup?
What type of rice should I use for Chicken and Rice Soup?
Can I use frozen vegetables in my soup?
How long should I cook the soup for?
How can I thicken my soup?
How do I store leftovers?
Can I add other ingredients to my soup?
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