Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup

135

"This soup is both creamy and delicious. The longer it simmers, the more flavorful it gets!"

Ingredients

{{adjustedServings}} servings 611 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 611 kcal
  • 31%
  • Fat:
  • 29.9 g
  • 46%
  • Carbs:
  • 58g
  • 19%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 953 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  1. In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
  2. In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
  3. If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.
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Reviews

135
  1. 168 Ratings

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Hi all! Thanks for trying my recipe. Just a few things that the "recipe' people changed from my original recipe: 1) I always use butter not margarine, 2) I always use roasted garlic flavored c...

This is a delicious recipe. I made a few changes to suit what I had on hand: I used 3 stalks celery (not a big celery fan), a small bag of carrots and two onions, all medium chopped and only 1 1...

I thought this was a pretty good basic recipe for chicken rice soup. Here are my chenges: only 1 C white rice, no water - used all chix broth, added carrots and 2 Tbls. Old Bay toward the end. I...