Chicken and Brown Rice Soup

    2 hours 5 min

    This is a creamy, thick and hearty chicken soup. Chicken is simmered with celery, onion, brown rice, chicken stock and milk. The longer this soup simmers, the more flavour it will have. Perfect for those cold winter months.

    174 people made this

    Serves: 8 

    • 175g celery, chopped
    • 250g onions, chopped
    • 380g uncooked brown rice
    • 1 teaspoon chicken stock granules
    • 800ml chicken stock
    • 350ml water
    • 225g margarine
    • 100g plain flour
    • 425g cooked chicken meat, chopped
    • 1.5 litres milk, divided
    • salt and pepper to taste

    Prep:20min  ›  Cook:1hr45min  ›  Ready in:2hr5min 

    1. In a large pot over high heat, combine the celery, onions, rice, stock granules, stock and water. Bring to the boil. Reduce heat to low, cover and simmer for 30 minutes or until the rice has absorbed most of the liquid. Remove from heat and set aside.
    2. In a medium saucepan over medium heat, melt the margarine. Slowly add the flour, stirring often, to make a roux. Add 1 litre of milk, 125ml at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the hob over low heat.
    3. If the soup seems too thick, add some or all of the remaining 500ml milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

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    Reviews in English (156)


    Hi all! Thanks for trying my recipe. Just a few things that the "recipe' people changed from my original recipe: 1) I always use butter not margarine, 2) I always use roasted garlic flavored chicken broth so if you use regular chicken broth try adding a few cloves of minced garlic, and 3) recently I've substituted 1/4 cup of the liquids with 1/4 cup sherry cooking wine. Of all the recipes I've created, this one is by far my favorite! Take care!  -  26 Sep 2001  (Review from Allrecipes US | Canada)


    This is a delicious recipe. I made a few changes to suit what I had on hand: I used 3 stalks celery (not a big celery fan), a small bag of carrots and two onions, all medium chopped and only 1 1/2 cups white rice. As other reviewers mentioned, I replaced 1 1/2 cups water with 1 1/4 cups more broth (I didn't have any boullion) and 1/4 cup sherry. When making the roux, I added 3 tablespoons of store-jarred minced garlic for extra flavor. After simmer, it was a bit too thick, so I ended up adding more milk, using almost a half gallon in the whole recipe. I seasoned with lots of salt, pepper, garlic and poultry seasoning. Rather than poaching the chicken like I normally might, I seasoned a couple of chicken breasts with salt, pepper, Old Bay, garlic and onion and cooked them on a flat top grill in a bit of olive oil. It was a great time saver and added an extra flavor boost. This recipe is definetly a keeper. I look forward to adding other ingredients for different flavors. Great!  -  27 Oct 2005  (Review from Allrecipes US | Canada)


    I thought this was a pretty good basic recipe for chicken rice soup. Here are my chenges: only 1 C white rice, no water - used all chix broth, added carrots and 2 Tbls. Old Bay toward the end. I also sauteed the veggies in butter/oil first before adding the broth - this gave it a great "cooked all day" taste. This soup gets very thick, very fast, so be mindful how much flour/milk you are adding. I will make again with these adjustments!  -  14 Apr 2008  (Review from Allrecipes US | Canada)