This creamy chicken and rice soup is comforting and delicious. The longer it simmers, the more flavorful it gets!
Ingredients
- 2 (14 ounce) cans chicken broth
- 2 cups uncooked brown rice
- 1 ½ cups chopped celery
- 1 ½ cups chopped onion
- 1 ½ cups water
- 1 teaspoon chicken bouillon powder
- 1 cup butter or margarine
- ¾ cup all-purpose flour
- 6 cups milk, divided
- 3 cups chopped, cooked chicken meat
- salt and pepper to taste
Directions
Step 1
Combine broth, rice, celery, onions, water, and bouillon in a large pot over high heat; bring to a boil. Reduce heat to low, cover, and simmer until the rice has absorbed most of the liquid, about 30 minutes. Remove from heat and set aside.
Step 2
Melt butter in a medium saucepan over medium heat; gradually add flour, stirring continuously to make a thick paste. Whisk in 4 cups of milk, 1/2 cup at a time, whisking constantly, until smooth.
Step 3
Stir sauce and chopped chicken into rice mixture; add some or all of the remaining 2 cups of milk to reach desired consistency. Season with salt and pepper; simmer over low heat, stirring every 15 minutes, for 1 hour.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 611 | |
% Daily Value * | |
Total Fat30g | 38% |
Saturated Fat7g | 36% |
Cholesterol57mg | 19% |
Sodium953mg | 41% |
Total Carbohydrate58g | 21% |
Dietary Fiber3g | 10% |
Total Sugars11g | |
Protein26g | |
Vitamin C3mg | 17% |
Calcium263mg | 20% |
Iron2mg | 12% |
Potassium652mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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