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My review
Chicken and Rice Soup I
Nell Marsh
"Creamy chicken soup with rice."
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Ingredients
45 m servings 317 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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.
- 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.
- 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 g fat; 28.6 g carbohydrates; 12.1 g protein; 58 mg cholesterol; 435 mg sodium. Full nutrition
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Reviews
Read all reviews 4152 Ratings
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Most helpful positive review
8/26/2010
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...
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8/26/2010
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...
2/3/2006
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. ...
1/10/2011
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 firs...
1/2/2003
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 ch...
11/26/2003
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 added ...
9/25/2001
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 was ...
11/18/2002
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.
6/4/2002
This soup is very thick, but it tastes great. I used a little extra bullion, milk, and my favorite seasonings (including salt).