Old-Fashioned Chicken and Rice Soup

This recipe is taken from the 1995 Milk Calendar. This is the Old-Fashioned Chicken and Rice Soup recipe.

  • Prep: 10 min
  • Cooking: 20 min - 25 min
Yields 6 - 8 servings
old fashioned chicken and rice soup

Ingredients

  • 1/4 cup (60 mL) butter
  • 1 onion diced
  • 1 carrot diced
  • 1 rib celery diced
  • 1/2 lb (225 g) chicken breast diced
  • 1/3 cup (80 mL) all-purpose flour
  • 3 cups (750 mL) chicken broth
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 2 cups (500 mL) Milk
  • 1 1/2 cups (375 mL) cooked rice

Preparation

In a large saucepan melt butter. Sauté onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender. Add chicken. Cook 4 to 5 min until chicken loses its raw appearance.

Sprinkle with flour. Cook 3 to 4 min, browning lightly. Add chicken broth and bring to a boil. Season with salt and pepper. Cook 15 min. Add milk and bring to a boil. Add rice and cook 5 to 10 min. Taste and adjust seasoning, if necessary.

Tips

For a Cream of Chicken Noodle Soup, add 1 1/2 cups (375 mL) cooked noodles instead of the rice.

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.

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