Old-Fashioned Chicken and Rice Soup

Total Time
30mins
Prep 10 mins
Cook 20 mins

This recipe came from the Ontario Milk Calendar May of 1995. It is absolutely yummy, creamy, and soft and very filling.

Ingredients Nutrition

Directions

  1. In a large saucepan melt butter. Add onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender.
  2. Add chicken. Cook 2 to 3 min until chicken loses its raw appearance.
  3. Sprinkle with flour. Cook 3 to 4 min, browning lightly.
  4. Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 minute.
  5. Add milk and bring to a boil. Add rice and cook 5 to 10 minute (If soup is thicker than you wish, add a bit more milk, if it is thinner than you like cook uncovered for 5 to 10 min to reduce it.) Taste and adjust seasoning if necessary.
  6. Variation.
  7. For Cream of Chicken Noodle Soup, add 1 ½ cups (375 ml) cooked noodles instead of the rice.
  8. If you have left over cooked chicken or turkey, add it with the cooked rice in step #5 and omit step #2.

Reviews

(2)
Most Helpful

I have been craving chicken and rice soup for weeks, and this sure hit the spot!!!! I added 3 cloves of garlic, left out the celery and doubled the carrots (didn't have any celery). I also cooked the rice right in the veggie/chicken/broth mix, and added the milk at the end. So good!!!!!!! I like my soup thick, more like stew, so I added about a cup and a half of uncooked rice, and ended up using four cups of chicken broth and 3 cups of milk, so with the amount of liquid in the recipe, 1/2 a cup of uncooked rice should do you. :)

blackhorse13 March 08, 2011

Delcious - Just like Grandmom's. It's a keeper for us - even the kids loved it! My new favorite comfort food!

nmbaker123 February 14, 2010

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