Chicken and Rice Soup I

Chicken and Rice Soup I

35 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Nell Marsh
Recipe by  Nell Marsh

“Creamy chicken soup with rice.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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 (35)

Rate This Recipe
Mom of 3
23

Mom of 3

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). I also used whole wheat flour because and brown rice because it's what I had. If using brown rice, your cook time is going to increase by about 30 minutes and you're going to want at least another cup of water. It was DELICIOUS! My 5 and 12 year old had 2 bowls! Not a bite was left, definitely going to double the recipe next time!

ewminge1
21

ewminge1

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 first until done and then I also add a can of baby peas. This is put in after the chicken and extra milk. It really adds another layer of flavor to the entire meal. By adding the extra carrots and peas, I do have to add a little more milk to thin it down a little more. Still fabulous!!!!!! Thank you so much!!!!!!!!!!

Jenn
21

Jenn

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. I also covered the rice mixture while it simmered and shredded the chicken.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 317 cal
  • 16%
  • Fat
  • 16.9 g
  • 26%
  • Carbs
  • 28.6 g
  • 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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