Creamy Chicken and Rice Soup Recipe - Allrecipes.com
Creamy Chicken and Rice Soup Recipe

Creamy Chicken and Rice Soup

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 13, 2003

Hi all! Thanks for trying my recipe. Just a few things that the "recipe' people changed from my original recipe: 1) I always use butter not margarine, 2) I always use roasted garlic flavored chicken broth so if you use regular chicken broth try adding a few cloves of minced garlic, and 3) recently I've substituted 1/4 cup of the liquids with 1/4 cup sherry cooking wine. Of all the recipes I've created, this one is by far my favorite! Take care!

 
Most Helpful Critical Review
Nov 10, 2005

I didn't have time to read the reviews and made this recipe exactly as the recipe states and didn't like it at all. It had the potential to be good if you were to made adjustments. Firstly, if you use 2 cups of rice, this will not be a soup it will be a ricey stew, I would cut it to 1 cup of rice. You need to add your own seasonings as it is very bland as is...I would put 5x the bouillion and garlic in it next time. Once cup of margarine is crazy, I used 1/2 and that was enough. I won't make this recipe again as I now have a pot of gloopy rice stew that I am tired of seasoning and reseasoning...now the dog gets it.

 
Oct 27, 2005

This is a delicious recipe. I made a few changes to suit what I had on hand: I used 3 stalks celery (not a big celery fan), a small bag of carrots and two onions, all medium chopped and only 1 1/2 cups white rice. As other reviewers mentioned, I replaced 1 1/2 cups water with 1 1/4 cups more broth (I didn't have any boullion) and 1/4 cup sherry. When making the roux, I added 3 tablespoons of store-jarred minced garlic for extra flavor. After simmer, it was a bit too thick, so I ended up adding more milk, using almost a half gallon in the whole recipe. I seasoned with lots of salt, pepper, garlic and poultry seasoning. Rather than poaching the chicken like I normally might, I seasoned a couple of chicken breasts with salt, pepper, Old Bay, garlic and onion and cooked them on a flat top grill in a bit of olive oil. It was a great time saver and added an extra flavor boost. This recipe is definetly a keeper. I look forward to adding other ingredients for different flavors. Great!

 
Apr 14, 2008

I thought this was a pretty good basic recipe for chicken rice soup. Here are my chenges: only 1 C white rice, no water - used all chix broth, added carrots and 2 Tbls. Old Bay toward the end. I also sauteed the veggies in butter/oil first before adding the broth - this gave it a great "cooked all day" taste. This soup gets very thick, very fast, so be mindful how much flour/milk you are adding. I will make again with these adjustments!

 
Nov 20, 2006

A good basic recipe, a few changes make it great. Saute the chicken in olive oil, set aside the chicken, then saute the celery, onion, cut up mushrooms and 2-3 garlic gloves, just until tender. Followed the recipe after that, although I cut back the amount of rice to 1 cup. Added some freshly chopped parsley and a few sprinkles of Old Bay Seasoning a few minutes before serving. Sprinkled some freshly grated parmesan cheese onto each bowl at time of serving.

 
Jul 12, 2006

I have been looking for a soup that's good enough I would pay money for it and I finally found it! I didn't change too much; instead of simmering the celery, etc. in broth and water, I used 4 cups of water and 4 tsp of chicken base. I also seasoned with Tony Cachere and some good garlic salt. It did get a little bit thick so I just prepared another cup of broth and added it before serving. Went over very well in my house. Will be making it again!

 
Feb 26, 2010

AMAZING!! I used alot of the changes people suggested. 1/2 cup of butter, 1/4 cup sherry, 1 cup of rice, a ton of garlic, 4 T of flour, all chicken broth instead of water. I used 1chicken bouillon cube, shallots, carrots & an already roasted chicken from the store. I will definitely use this recipe again!

 
Mar 04, 2008

this was very yummy! turned out more like a casserole even after adding lots of extra water. Next time I plan on adding only 1 tbs of flour. I also added carrots and garlic, 1 cup of rice, and more chicken.

 

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Nutrition

  • Calories
  • 611 kcal
  • 31%
  • Carbohydrates
  • 58 g
  • 19%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 29.9 g
  • 46%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 26.4 g
  • 53%
  • Sodium
  • 953 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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