Parent's Resource Center

Chicken and Rice Soup
Submitted by:  Nell Marsh


  Prep Time: approx. 15 Minutes
Cook Time: approx. 30 Minutes

" Creamy chicken soup with rice. "
  • 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

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.

Makes 8 servings


Nutrition at a glance
Servings Per Recipe: 8
amount per serving
Calories 316  
Protein 12g
Total Fat 17g
Sodium 481mg
Cholesterol 59mg
Carbohydrates 29g
Fiber 1g