Chicken and Rice Soup I

Chicken and Rice Soup I

38

"Creamy chicken soup with rice."

Ingredients

45 m {{adjustedServings}} servings 317 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Cook celery, onion, rice, bouillon, and water about 20 minutes or until most of the water is absorbed by the rice. Remove from the heat.
  2. Make a cream base: Combine butter and flour in a small skillet, making a paste. Add 2 cups milk and stir to make a smooth sauce.
  3. Add cream base to the rice mixture. Add chicken and 1 cup milk. If the soup seems thick, add more milk. Add pepper to taste and serve hot.
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Reviews

38
  1. 49 Ratings

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Rating as 4 stars because I did make a few changes. I added one chopped carrot, some garlic salt, a bay leaf, and some thyme to the water/bouillon mix (used the water I had boiled the chicken in...

Great base to a "soup nazi" recipe. I added 1 tsp rosemary, 1/2 tsp poultry seasoning and 1 tsp minced garlic. I sauteed the onion, celery, garlic and herbs before adding the water and rice. ...

This is a GREAT recipe for chicken and rice soup! My husband and I thoroughly enjoy it on a cold winters evening and the leftovers are great too! I do modify it by cooking 3 large carrots firs...