Classic Chicken and Rice Soup

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    Classic Chicken and Rice Soup

    Classic Chicken and Rice Soup


    63 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.

    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 in English (54)


    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


    Rating as 4 stars because I did make a few changes. I added one chopped carrot, some garlic salt, a bay leaf, and some thyme to the water/bouillon mix (used the water I had boiled the chicken in). I also used whole wheat flour because and brown rice because it's what I had. If using brown rice, your cook time is going to increase by about 30 minutes and you're going to want at least another cup of water. It was DELICIOUS! My 5 and 12 year old had 2 bowls! Not a bite was left, definitely going to double the recipe next time!  -  26 Aug 2010  (Review from Allrecipes US | Canada)

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