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Chicken and Rice Soup I

SUBMITTED BY: Nell Marsh

"Creamy chicken soup with rice."
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 3/4 cup chopped celery
  • 3/4 cup finely diced onion
  • 1 cup uncooked white rice
  • 2 cubes chicken bouillon
  • 2 1/2 cups water
  • 1/2 cup butter, melted
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • 1 1/2 cups chopped, boiled chicken
  • 1 cup milk
  • ground black pepper to taste

DIRECTIONS

  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.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2003 by SONJA LEDGER
Very bland

5 users found this review helpful
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2003 by KOBEKITTY
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.

4 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2003 by DREGINEK
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.

3 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 317

  • Total Fat: 16.8g
  • Cholesterol: 59mg
  • Sodium: 481mg
  • Total Carbs: 28.7g
  •     Dietary Fiber: 0.9g
  • Protein: 12.1g

VIEW DETAILED NUTRITION

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