Rating: 4.5 stars
204 Ratings
  • 5 star values: 117
  • 4 star values: 61
  • 3 star values: 15
  • 2 star values: 3
  • 1 star values: 8

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

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

611 calories; protein 26.4g; carbohydrates 58g; fat 29.9g; cholesterol 56.6mg; sodium 952.6mg. Full Nutrition
Advertisement