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Old-Fashioned Chicken and Rice Soup

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

Ingredients Nutrition


  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.

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