Creamy Chicken and Rice Soup


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

Prep Time:
15 mins
Cook Time:
1 hr 45 mins
Total Time:
2 hrs


  • 2 (14 ounce) cans chicken broth

  • 2 cups uncooked brown rice

  • 1 ½ cups chopped celery

  • 1 ½ cups chopped onion

  • 1 ½ cups water

  • 1 teaspoon chicken bouillon powder

  • 1 cup butter or margarine

  • ¾ cup all-purpose flour

  • 6 cups milk, divided

  • 3 cups chopped, cooked chicken meat

  • salt and pepper to taste


  1. Combine broth, rice, celery, onions, water, and bouillon in a large pot over high heat; bring to a boil. Reduce heat to low, cover, and simmer until the rice has absorbed most of the liquid, about 30 minutes. Remove from heat and set aside.

  2. Melt butter in a medium saucepan over medium heat; gradually add flour, stirring continuously to make a thick paste. Whisk in 4 cups of milk, 1/2 cup at a time, whisking constantly, until smooth.

  3. Stir sauce and chopped chicken into rice mixture; add some or all of the remaining 2 cups of milk to reach desired consistency. Season with salt and pepper; simmer over low heat, stirring every 15 minutes, for 1 hour.

Nutrition Facts (per serving)

611 Calories
30g Fat
58g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 611
% Daily Value *
Total Fat 30g 38%
Saturated Fat 7g 36%
Cholesterol 57mg 19%
Sodium 953mg 41%
Total Carbohydrate 58g 21%
Dietary Fiber 3g 10%
Total Sugars 11g
Protein 26g
Vitamin C 3mg 17%
Calcium 263mg 20%
Iron 2mg 12%
Potassium 652mg 14%

* 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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