Total Time
Prep 0 mins
Cook 2 hrs

A nice hearty, creamy soup.

Ingredients Nutrition


  1. In a large pot over high heat, combine the celery, onion, rice, and broth; bring to a boil. Reduce heat to low, cover and simmer 30 minutes. Remove from heat and set aside.
  2. Melt butter in a medium saucepan. Slowly add the flour, stirring often, to make a roux. Add milk, 1/2 C at a time, while constantly stirring.
  3. Add roux and chicken to the rice mixture and return the rice mixture to the stove over low heat. Season with salt and pepper to taste.
  4. Simmer for 1 hour, stirring frequently.


Most Helpful

Great soup and really easy! I used leftover rotisserie chicken and a little garlic, which gave it very nice flavor. Don't forget to stir often, otherwise the rice sticks to the bottom of the pan. Thanks Jennifer for a wonderful recipe!

alstearns August 26, 2008

This soup is great!! I did make a few changes based on what I had on hand and the fact that there are only 2 of us. I started by halfing the recipe. I didn't have chicken broth but did have a chicken boullin cube so I used that and 2 1/2 cups water. I omitted the flour to thicken the soup and instead used a can of cream of celery soup. I also used a can of fat free evaporated milk and added enough skim milk to make 3 cups. I only put in 1 tbsp butter. I also added some seasoning salt, parsley and garlic salt to taste. I did use 3 cups chicken and 1 cup celery as per my taste. This made for a very tasty hearty soup. Thanks.

Hill Family January 04, 2008

I made this even lower in fat by skipping the butter and flour and thickening it with a small amount of cornstarch. I used fat free evaporated milk for better body. I loved that it's a simple soup without a lot of "extra" flavors. It really allows you to enjoy the chicken and rice (the use of brown rice is GREAT)for just what they are. This is going into my Keepers book and is something that I'll use again and again! Thanks for posting this one Jennifer.

Annacia December 12, 2007

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