Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup

135

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

servings 611 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 611 kcal
  • 31%
  • Fat:
  • 29.9 g
  • 46%
  • Carbs:
  • 58g
  • 19%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 953 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  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.

Reviews

135
  1. 168 Ratings

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Most helpful positive review

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 c...

Most helpful critical review

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...

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 c...

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...

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...

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...

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. ...

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 bouil...

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 c...

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...

With some changes suggested by the review this recipe was fabulous. I reduced rice to 1C, reduced margarine to 1/2 C, skipped the celery, added several cloves of garlic, added probably 5 C of mi...