Chicken and Rice Soup I

Chicken and Rice Soup I

In this creamy soup, rice cooked with celery and onion is added to a roux-thickened milk soup base with shredded chicken.

Rated 4.1 from 41 votes

Prep Time

15M

Total Time

45M

Servings

8 servings

What You Need

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

Sponsored Links

Instructions

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.

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.

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.

Sponsored Links

Sponsored Links

Popular Recipes List

Instant Pot Recipes
Shrimp Recipes
Pork Chop Recipes
Cookie Recipes
Easy Dinner Recipes
Sweet Potato Recipes
Pot Recipes
Christmas Recipes
Easy Recipes
Ground Beef Recipes
Cake Recipes
Pasta Recipes
Chicken Recipes
Healthy Recipes

Copyright © 2024 All Rights Reserved

Privacy Policy | Terms of Use

Email: [email protected]