Chicken and Rice Soup I


Creamy chicken soup with rice.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
8 servings


  • 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


  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. 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. 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
17g Fat
29g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 317
% Daily Value *
Total Fat 17g 22%
Saturated Fat 9g 47%
Cholesterol 59mg 20%
Sodium 435mg 19%
Total Carbohydrate 29g 10%
Dietary Fiber 1g 3%
Total Sugars 5g
Protein 12g
Vitamin C 2mg 9%
Calcium 127mg 10%
Iron 2mg 9%
Potassium 265mg 6%

* 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.

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