Chicken and Rice Soup I

Name: Chicken and Rice Soup I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: ¾ cup chopped celery; ¾ cup finely diced onion; 1 cup uncooked white rice; 2 cubes chicken bouillon; 2 ½ cups water; ½ cup butter, melted; 4 tablespoons all-purpose flour; 2 cups milk; 1 ½ cups chopped, boiled chicken; 1 cup milk; ground black pepper to taste

Rating: 4.09 stars

54 Ratings
41 Reviews
5 Photos

Creamy chicken soup with rice.

By Nell Marsh

Recipe Summary

prep:

15 mins

cook:

30 mins

total:

45 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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:

317.1 calories; 12.1 g protein; 28.6 g carbohydrates; 58.5 mg cholesterol; 434.7 mg sodium. Full Nutrition

Reviews (41)

Most helpful positive review

Jennifer Sperry

02/03/2006

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

Helpful

(24)

Most helpful critical review

SONJA LEDGER

02/24/2003

Very bland Read More

Helpful

(13)

54 Ratings

5 star values: 19
4 star values: 24
3 star values: 9
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Jennifer Sperry

02/03/2006

Helpful

(24)

Jennifer Sperry

02/03/2006

Helpful

(24)

Mom of 3

08/31/2010

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 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! Read More

Helpful

(23)

Marcia Twombly Inge

01/10/2011

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 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!!!!!!!!!! Read More

Helpful

(22)

SONJA LEDGER

02/24/2003

Very bland Read More

Helpful

(13)

DREGINEK

12/06/2003

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 4 chicken bullion cubes and 1/2 tsp salt. At the end to get the consistency that we enjoy used 2 cups of milk instead of just one and sprinkled some dry parsley flakes overall. This soup DOES need something to spice it up a little more but I'm not quite sure what. Overall easy and tasty soup...as it was completed in about 25 minutes! Thanks Nell. Read More

Helpful

(12)

Erimess

02/20/2009

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 added a bit of salt to my bowl and that seemed to add just one extra kick it still needed. Considering the blandness I don't see where all that butter added flavor but a lot of fat so if I had it to do over I think I'd also cut the butter back and add some more bouillon. Only reason I didn't rate it lower is cause it's a good basis but definitely needs some work and I happen to like how thick it was. Update: Made this again later adding 3 t. poultry seasoning a hair of salt cut the butter in half & added another bouillon cube. This made a pretty good cream soup. Read More

Helpful

(8)

KOBEKITTY

02/24/2003

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 was very thick from the starch. I ended up adding more boullion to the soup when eating it as a leftover. Read More

Helpful

(7)

ASHLEY STAY

05/30/2003

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

Helpful

(6)

MARKVON

05/30/2003

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. Read More

Helpful

(6)

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Nutritional Information

Chicken and Rice Soup I

Servings Per Recipe: 8
Calories: 317.1

% Daily Value *

protein: 24 %

carbohydrates: 9 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 26 %

saturated fat: 47 %

cholesterol: 20 %

vitamin a iu: 12 %

niacin equivalents: 41 %

vitamin b6: 10 %

vitamin c: 3 %

folate: 19 %

calcium: 13 %

iron: 9 %

magnesium: 10 %

potassium: 7 %

sodium: 17 %

thiamin: 23 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.