Chicken and Rice Soup I recipe

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Ingredients

¾ cup chopped celery
¾ cup finely diced onion
1 cup uncooked white rice
2 cubes chicken bouillon
2 ½ cups water
½ cup butter, melted
4 tablespoons all-purpose flour
2 cups milk
1 ½ cups chopped, boiled chicken
1 cup milk
ground black pepper to taste

Nutrition Info

317.1 calories
carbohydrate: 28.6 g
cholesterol: 58.5 mg
fat: 16.9 g
fiber: 0.9 g
protein: 12.1 g
saturatedFat: 9.4 g
servingSize: -
sodium: 434.7 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

Creamy chicken soup with rice.

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