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Cream of Chicken-Rice Soup

Don't let a cold be the only reason you serve this chicken soup...it's perfct year 'round!

Gooseberry Patch DECEMBER 2008

  • Yield: serves 16 to 20


  • 4 quarts water
  • 2 boneless, skinless chicken breasts
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1 cup rice, uncooked
  • 2 teaspoons salt
  • 2 cups milk
  • 1/2 cup cornstarch


Bring water to a boil in a Dutch oven. Add chicken and cook until done. Remove chicken from broth to cool, reserving broth in Dutch oven.

Meanwhile, sauté carrots, celery, onion and parsley in butter in a large skillet until tender. Add garlic and cook one minute. Cut chicken into bite-size pieces. Add sautéed vegetables and chicken to reserved broth. Stir in rice and salt and simmer 15 minutes.

Mix together milk and cornstarch; add to soup. Stir until thickened.


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Cream of Chicken-Rice Soup Recipe