Chicken and Rice Soup I

  • Recipe By
  • Published Mar 26th
  • Ready In45m
  • Servings8
  • Calories317
Creamy chicken soup with rice.

Chicken and Rice Soup I Ingredients

The following are the ingredients needed to make delicious Chicken and Rice Soup I for 8 servings:

  • 3/4 cup chopped celery
  • 3/4 cup finely diced onion
  • 1 cup uncooked white rice
  • 2 cubes chicken bouillon
  • 2 1/2 cups water
  • 1/2 cup butter, melted
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • 1 1/2 cups chopped, boiled chicken
  • 1 cup milk
  • ground black pepper to taste

Chicken and Rice Soup I Cooking Instructions

  • Prep15m
  • Cook30m
  • Ready In45m

To cook Chicken and Rice Soup I, you need about 15 minutes of preparation time. The time needed to cook this Chicken and Rice Soup I is about 30 minutes , and you can serve your Chicken and Rice Soup I within 45 minutes . The following are the steps to cook Chicken and Rice Soup I easily:

  1. 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. 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. 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.

Nutrition Facts

Per Serving: 317 calories; 16.9 grams of fat; 28.6 grams of carbohydrates; 12.1 grams of protein; 58 milligrams of cholesterol; 435 milligrams of sodium.

  1. Jan 10th 2011

    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 ...

  2. Aug 26th 2010

    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 chicke ...

  3. Feb 3rd 2006

    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 ric ...

  4. Nov 26th 2003

    I thought this was extremely bland. There's only so much you can do with 'pepper to taste', so I added some poultry seasoning. That still didn't do it, though improved it. In the end I ad ...

  5. Jan 2nd 2003

    Pretty good soup...my boyfriend really enjoyed it (he liked the fact that it was a creamy soup that for once, didn't call for cheese)! I added 1/4 cup chopped carrots at the beginning, used ...

  6. Nov 18th 2002

    This recipe is a new staple at our house. It is so simple to make and so downhome good. I usually use leftover roasted chicken.

  7. Jun 4th 2002

    This soup is very thick, but it tastes great. I used a little extra bullion, milk, and my favorite seasonings (including salt).

  8. Sep 25th 2001

    This recipe is VERY plain, but gives a good basis to start with. I added other veggies and spices to make it more flavorful. One hint is to stay away from plain white rice. The soup took ...

  9. Feb 14th 2001

    Very bland