Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup

Heidi Lancaster 0

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

Ingredients {{adjustedServings}} servings 611 cals

Serving size has been adjusted!

Original recipe yields 8 servings



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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  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 134

  1. 167 Ratings


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 chicken broth so if you use regular chicken broth try adding a few cloves of minced garlic, and 3) recently I've substituted 1/4 cup of the liquids with 1/4 cup sherry cooking wine. Of all the recipes I've created, this one is by far my favorite! Take care!


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 1/2 cups white rice. As other reviewers mentioned, I replaced 1 1/2 cups water with 1 1/4 cups more broth (I didn't have any boullion) and 1/4 cup sherry. When making the roux, I added 3 tablespoons of store-jarred minced garlic for extra flavor. After simmer, it was a bit too thick, so I ended up adding more milk, using almost a half gallon in the whole recipe. I seasoned with lots of salt, pepper, garlic and poultry seasoning. Rather than poaching the chicken like I normally might, I seasoned a couple of chicken breasts with salt, pepper, Old Bay, garlic and onion and cooked them on a flat top grill in a bit of olive oil. It was a great time saver and added an extra flavor boost. This recipe is definetly a keeper. I look forward to adding other ingredients for different flavors. Great!

C R Henning

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 also sauteed the veggies in butter/oil first before adding the broth - this gave it a great "cooked all day" taste. This soup gets very thick, very fast, so be mindful how much flour/milk you are adding. I will make again with these adjustments!