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.
100g celery, chopped
125g onion, diced
200g uncooked white rice
2 cubes chicken stock
115g butter, melted
4 tablespoons plain flour
210g poached chicken, chopped
ground black pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:30min › Extra time:45min › Ready in:1hr30min
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.
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.
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.