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Soups - Homemade Creamy Chicken and Rice Soup

  • 1 whole uncooked roaster chicken
  • 8 cups water
  • 3 stalks celery
  • 2 whole turnips
  • 2 tablespoons butter
  • 4 carrots, chopped
  • 1 onion, chopped
  • 2 tablespoons flour
  • 1 cup rice
  • 2 chicken bouillon cubes
  • 1/2 teaspoon salt
  • Additional salt and cracked pepper to taste

Wash the chicken in cold water and place in a large pot. Add water, celery, and turnips; bring to a boil. Cover slightly, reduce heat to medium, and allow it to boil for 30-40 minutes (depending on the size of the chicken).
Once the chicken is fully cooked, drain the stock into another pot through a fine strainer.Reserve the chicken and discard the celery and turnips.
Using the same pot the chicken was boiled in, melt butter on medium heat and add the carrots and onion. Sauté for 3-5 minutes; add flour and coat the vegetables while gently stirring. Add the strained chicken stock, rice, bouillon cubes, and salt; boil for 15-20 minutes or until the rice is fully cooked.
While the soup is boiling, remove the meat from the chicken bones and add to the pot. Season to taste with more salt and cracked pepper.
Submitted By: Rebecca Radosavlevici
College Grove
Rutherford Farmers Co-op
Number of Servings: 0
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