"Creamy chicken soup with rice." — Nell Marsh
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finely diced onion
uncooked white rice
2 1/2 cups
1 1/2 cups
chopped, boiled chicken
ground black pepper to taste
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). I also used whole wheat flour because and brown rice because it's what I had. If using brown rice, your cook time is going to increase by about 30 minutes and you're going to want at least another cup of water. It was DELICIOUS! My 5 and 12 year old had 2 bowls! Not a bite was left, definitely going to double the recipe next time!
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 first until done and then I also add a can of baby peas. This is put in after the chicken and extra milk. It really adds another layer of flavor to the entire meal. By adding the extra carrots and peas, I do have to add a little more milk to thin it down a little more. Still fabulous!!!!!! Thank you so much!!!!!!!!!!
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. I also covered the rice mixture while it simmered and shredded the chicken.
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.
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 a bit of salt to my bowl and that seemed to add just one extra kick it still needed. Considering the blandness I don't see where all that butter added flavor, but a lot of fat, so if I had it to do over, I think I'd also cut the butter back and add some more bouillon. Only reason I didn't rate it lower is cause it's a good basis, but definitely needs some work, and I happen to like how thick it was. Update: Made this again later, adding 3 t. poultry seasoning, a hair of salt, cut the butter in half & added another bouillon cube. This made a pretty good cream soup.
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.
I should have read all of the reviews before I made this. I used white rice, and I think it would be better to use wild rice. It was very bland and was too thick from all the starch. I agree with others in the fact that this is a good base recipe - but the recipe as written is not worth the effort.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Rice Soup I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 317
** Calories from Fat: 152
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