Chicken Rice Soup - cooking recipe

Ingredients

7 cups chicken broth
3 skinless, boneless chicken breast halves
1 onion, quartered
1 cup chopped carrots
1 small turnip, chopped
2 stalks celery, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup frozen French-cut green beans
2/3 cup converted rice (such as Uncle Ben's(R))
3/4 (8 ounce) package cream cheese

Preparation

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.