Classic Chicken and Rice Soup

Classic Chicken and Rice Soup


61 people made this

About this recipe: A delicious and hearty chicken soup. Onion, celery, rice and chicken are simmered together in a creamy chicken stock. Serve for lunch or dinner. This soup is especially good served on a winter's day.

Nell Marsh

Serves: 8 

  • 100g celery, chopped
  • 125g onion, diced
  • 200g uncooked white rice
  • 2 cubes chicken stock
  • 600ml water
  • 115g butter, melted
  • 4 tablespoons plain flour
  • 500ml milk
  • 210g poached chicken, chopped
  • 250ml milk
  • ground black pepper to taste

Prep:15min  ›  Cook:30min  ›  Extra time:45min  ›  Ready in:1hr30min 

  1. Cook celery, onion, rice, stock 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 frying pan, making a paste. Add 500ml milk and stir to make a smooth sauce.
  3. Add cream base to the rice mixture. Add chicken and 250ml milk. If the soup seems thick, add more milk. Add pepper to taste and serve hot.

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Reviews (2)


Delicious! and so easy. I,m on a soup and smoothie diet, so this fills me up; fairly high in calories, though, due to the rice and butter. I used knorr chicken stock pot, too. - 13 Jan 2015


- Rated on - 30 Nov 2015

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