For an even richer flavor, use homemade chicken stock instead of canned broth. Feel free to add other vegetables such as carrots or peas to the soup. If the soup becomes too thick, add a little more milk to reach your desired consistency. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Creamy Chicken and Rice Soup
-
PREP TIME15 mins
-
COOK TIME1 hrs 45 mins
-
TOTAL TIME2 hrs
-
SERVING8 People
-
VIEWS660
Indulge in the velvety embrace of our Creamy Chicken and Rice Soup, a heartwarming symphony of flavors that deepens with every slow simmer. Tender chicken, perfectly cooked rice, and a luscious, creamy broth unite in this comforting classic, promising a bowlful of pure culinary bliss.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate58 g
-
Cholesterol57 mg
-
Fiber3 g
-
Protein26 g
-
Saturated Fat7 g
-
Sodium953 mg
-
Sugar11 g
-
Fat30 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins In a large, heavy-bottomed pot, combine chicken broth, brown rice, chopped celery, chopped onion, water, and chicken bouillon powder. Bring the mixture to a rolling boil over high heat. (5 minutes)
02 Step
Recipe View 30 mins Once boiling, reduce the heat to low, cover the pot tightly, and allow the soup to gently simmer until the rice has absorbed most of the liquid and is tender. (30 minutes)
03 Step
Recipe View 3 mins While the rice simmers, melt the butter in a medium saucepan over medium heat. Once melted, gradually add the flour, whisking continuously to create a smooth, thick paste (a roux). (3 minutes)
04 Step
Recipe View 5 mins Slowly whisk in 4 cups of milk, about 1/2 cup at a time, ensuring each addition is fully incorporated and the sauce remains smooth and free of lumps. (5 minutes)
05 Step
Recipe View 2 mins Stir the creamy sauce and chopped cooked chicken into the rice mixture in the large pot. Add the remaining 2 cups of milk, adjusting the amount to achieve your desired soup consistency. (2 minutes)
06 Step
Recipe View 1 hrs Season generously with sea salt and freshly ground black pepper to taste. Reduce heat to the lowest setting, cover, and simmer gently, stirring every 15 minutes, allowing the flavors to meld and deepen. (60 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4
-
5
Verla Dicki
Feb 2, 2025I substituted coconut milk for the dairy milk, and it turned out amazing!
Edwina Labadie
Dec 14, 2024This soup is so comforting! My family absolutely loved it.
Hollie Goldner
Aug 26, 2024I used leftover rotisserie chicken – a great way to use it up!
Vivian Rutherford
May 4, 2024Easy to follow recipe. Will definitely make it again!
Ricardo Kilback
Dec 18, 2023The roux technique made the soup incredibly creamy.
Abdul Kilback
Oct 2, 2023I added some carrots and peas to mine, and it was delicious!
Jaylin Auer
Sep 10, 2023Simmering it for the full hour really made a difference in the flavor.
Lulu Cummerata
May 4, 2023My kids are picky eaters, but they both enjoyed this soup.
Evie Kuhlman
Nov 18, 2022The aroma while it simmers is heavenly!
Salvador Rippinlegros
Sep 28, 2022I've been making this soup for years, and it's always a hit!