• 8servings
  • 90minutes
  • 317calories

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Ingredients Jump to Instructions ↓

  1. 100g celery, chopped

  2. 125g onion, diced

  3. 200g uncooked white rice

  4. 2 cubes chicken stock

  5. 600ml water

  6. 115g butter, melted

  7. 4 tablespoons plain flour

  8. 500ml milk

  9. 210g poached chicken, chopped

  10. 250ml milk

  11. ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Cook celery, onion, rice, stock and water about 20 minutes or until most of the water is absorbed by the rice. Remove from the heat.

  2. Make a cream base: Combine butter and flour in a small frying pan, making a paste. Add 500ml milk and stir to make a smooth sauce.

  3. Add cream base to the rice mixture. Add chicken and 250ml milk. If the soup seems thick, add more milk. Add pepper to taste and serve hot.


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