I need a good chicken and rice soup recipe?

My mom makes a really good one that's not very salty at all. It's goooood. She basically just uses shredded chicken (or even turkey), swanson low fat chicken broth, powdered chicken bullion, celery, carrots, rice, celery salt %26amp; seasoned salt. You can add whatever you want to it for taste...spice or vegetable-wise.I need a good chicken and rice soup recipe?
CREAMY CHICKEN RICE SOUP


1/2 cup chopped carrot


1/3 cup finely chopped onion


1/3 cup chopped celery


2 Tablespoons butter or stick margarine


1/4 cup all-purpose flour


2 cans (14-1/2 ounces each) reduced-sodium chicken broth


2 cups cooked long grain rice


1 cup cubed cooked chicken


1/2 teaspoon salt


1/4 teaspoon pepper


1/8 teaspoon garlic powder


1 cup 2% milk


2 Tablespoons lemon juice


1 Tablespoon white wine, optional


In a large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through.


http://recipes.tasteofhome.com/eRMS/recp鈥?/a>I need a good chicken and rice soup recipe?
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Chicken Wild Rice Soup Recipe





Ingredients:


2/3 cup uncooked wild rice, rinsed, drained


1/2 cup chopped onion


45 ounces canned chicken broth


2 medium carrots, thinly sliced


1/2 teaspoon dried marjoran leaves


1/8 teaspoon pepper


2 boneless, skinless chicken breast halves, cubed


1 1/2 cup frozen corn, thawed


1 cup frozen cut broccoli, thawed








Directions:





Combine all ingredients except corn and broccoli in a crockpot. Stir to combine. Cover; cook on low for 8-9 hours. 15 minutes before serving, stir in corn and broccoli. Heat on high for 15 minutes or until vegetables are heated.





This recipe for Chicken Wild Rice Soup serves/makes 8
Can of cream of chicken soup


4 Chicken Breast


1 Pack of Minute Rice


Salt and Pepper to taste
3 1/2-pound chicken


3 quarts water


1 large onion, chopped


3 large celery ribs, sliced crosswise


3 medium carrots, 1/4-inch slices


1 cup long-grain rice


1/3 cup packed fresh flat-leafed parsley leaves


1 teaspoon salt


Freshly ground pepper





1. Remove giblets from chicken and reserve for another use. Place chicken and water in a 5-quart kettle. Bring to boil, reduce heat to medium and cook for 15 minutes, skimming foam and fat off as needed.


2. Add remaining ingredients and bring to a boil; reduce heat to medium-low and simmer soup, covered, for 45 minutes.


3. Transfer chicken to a large bowl or plate. When cool enough to handle discard skin and bones. Coarsely shred meat and return to soup. Reheat if necessary.





Serves 8 to 10.
Campbells at $0.89 per can.
Chicken with Rice Soup


One of the comfort foods.





3 1/2-pound chicken


3 quarts water


1 large onion, chopped


3 large celery ribs, sliced crosswise


3 medium carrots, 1/4-inch slices


1 cup long-grain rice


1/3 cup packed fresh flat-leafed parsley leaves


1 teaspoon salt


Freshly ground pepper


Remove giblets from chicken and reserve for another use. Place chicken and water in a 5-quart kettle. Bring to boil, reduce heat to medium and cook for 15 minutes, skimming foam and fat off as needed.


Add remaining ingredients and bring to a boil; reduce heat to medium-low and simmer soup, covered, for 45 minutes.


Transfer chicken to a large bowl or plate. When cool enough to handle discard skin and bones. Coarsely shred meat and return to soup. Reheat if necessary.





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WILD RICE SOUP WITH CHICKEN





3 c. cooked wild rice


1 c. chopped celery


1/2 c. chopped green pepper


1 c. minced carrot


1/2 c. chopped onion


Dash of garlic powder


Salt and pepper


1/4 c. butter


1 (8 oz.) can mushrooms


2 cans cream of chicken soup


2 cans cream of mushroom soup


1 1/4 c. chicken broth


4 c. chicken, cooked and cubed


1 (4 oz.) pkg. slivered almonds


Milk - for desired consistency





Prepare wild rice using ';Basic Oven Method'; (below) with water and bouillon. Meanwhile, stir together soups and add at least 1 cup chicken broth. Set aside.


Melt butter and saute celery, mushrooms and carrot; cook 1 minute more. Combine sauteed vegetables, soup mixture, chicken and wild rice. Add milk to reach desired consistency. Simmer 30 minutes. Do not boil! Garnish with slivered almonds. Serves 8 to 10.








WILD RICE BASIC OVEN METHOD:





1 c. raw wild rice


3 c. boiling water


2 tsp. butter


Dash pepper


3 tsp. chicken bouillon


1 tsp. salt, if not using bouillon





Rinse wild rice with cold water 3 times, discarding what floats. (I suggest soaking overnight before baking.) Put rice, water, bouillon or salt in a 2 quart covered baking dish. Cover and bake at 350 degrees for 1 1/2 hours. Check after 1 hour and if quite dry, add more water and fluff with a fork. Place reserve rice in a plastic bag and seal and freeze. A double recipe saves prep time and it freezes well.





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And here are a few links to chicken %26amp; rice soup recipes if those don't seem like your style:





http://www.cooks.com/rec/search/0,1-0,ch鈥?/a>





http://southernfood.about.com/od/crockpo鈥?/a>





http://soup.allrecipes.com/az/76959.asp





http://www.virtualcities.com/ons/vt/l/vt鈥?/a>





http://www.cdkitchen.com/recipes/cat/182鈥?/a>





I hope those help! Good luck %26amp; enjoy. Yum!
GO TO YOUR LIBRARY AND LOOK FOR A RECIPE BOOK OKAY!!!