When chilly weather prevails, there's nothing quite as comforting as a warm and velvety bowl of milk and rice soup. This classic dish, enjoyed by many cultures around the world, offers a delightful combination of creamy texture and delicate flavors. Whether you prefer a simple rendition with just a few ingredients or a more elaborate version featuring additional spices and toppings, there's a milk and rice soup recipe to suit every taste. In this article, we'll explore some of the best recipes for this timeless soup, providing you with step-by-step instructions and helpful tips to create a truly comforting and satisfying meal.
Let's cook with our recipes!
CREAM OF WILD RICE SOUP
Tender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal. You can't beat the down-home comfort of a warm bowlful. I like to serve it with whole wheat rolls. -J. Beatrice Hintz, Neenah, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives.
Nutrition Facts : Calories 176 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 600mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
CREAMY CHICKEN RICE SOUP
I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. -Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings (1-1/4 qt.).
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.
Nutrition Facts : Calories 312 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 699mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
CREAMY CHICKEN AND RICE SOUP
This soup is both creamy and delicious. The longer it simmers, the more flavorful it gets!
Provided by Heidi Lancaster
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Yield 8
Number Of Ingredients 11
Steps:
- In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
- In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
- If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.
Nutrition Facts : Calories 611.2 calories, Carbohydrate 58 g, Cholesterol 56.6 mg, Fat 29.9 g, Fiber 2.8 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 952.6 mg, Sugar 11.4 g
CHICKEN AND RICE SOUP I
Creamy chicken soup with rice.
Provided by Nell Marsh
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Cook celery, onion, rice, bouillon, and water about 20 minutes or until most of the water is absorbed by the rice. Remove from the heat.
- Make a cream base: Combine butter and flour in a small skillet, making a paste. Add 2 cups milk and stir to make a smooth sauce.
- Add cream base to the rice mixture. Add chicken and 1 cup milk. If the soup seems thick, add more milk. Add pepper to taste and serve hot.
Nutrition Facts : Calories 317.1 calories, Carbohydrate 28.6 g, Cholesterol 58.5 mg, Fat 16.9 g, Fiber 0.9 g, Protein 12.1 g, SaturatedFat 9.4 g, Sodium 434.7 mg, Sugar 5.2 g
MILK AND RICE "SOUP"
Number Of Ingredients 5
Steps:
- 1. Heat rice and water to boiling in 2-quart saucepan reduce heat to low. Cover and simmer about 15 minutes or until water is absorbed and rice is tender. Let stand about 10 minutes or until cool enough to eat, or refrigerate.2. Completely mash bananas in medium bowl. Stir in cooked rice, milk and sugar. Serve immediately. Cover and refrigerate remaining soup."This soup is great for breakfast or just about any time. I normally recommend avoiding milk for diarrhea, but in this recipe the milk is added to bananas and rice, which makes it an effective remedy for diarrhea." ---Dr. GhoshNUTRITION FACTS: High in calcium, folic acid and potassium1 Serving: Calories 300 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 5mg Sodium 80mg Potassium 540mg Carbohydrate 64g (Dietary Fiber 2g) Protein 10g %DAILY VALUE: Vitamin A 6% Vitamin C 10% Calcium 20% Iron 10% Folic Acid 24% Magnesium 12% DIET EXCHANGES: 1 Starch, 1 Skim Milk, 2 FruitHelpful For These Side Effects: (m), (d)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
OLD-FASHIONED CHICKEN AND RICE SOUP
This recipe came from the Ontario Milk Calendar May of 1995. It is absolutely yummy, creamy, and soft and very filling.
Provided by zippiestfriend
Categories Chicken
Time 30m
Yield 6 bowls, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan melt butter. Add onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender.
- Add chicken. Cook 2 to 3 min until chicken loses its raw appearance.
- Sprinkle with flour. Cook 3 to 4 min, browning lightly.
- Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 minute.
- 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.
- Variation.
- For Cream of Chicken Noodle Soup, add 1 ½ cups (375 ml) cooked noodles instead of the rice.
- If you have left over cooked chicken or turkey, add it with the cooked rice in step #5 and omit step #2.
Tips:
- Use a heavy-bottomed pot: This will help to prevent the milk from scorching.
- Bring the milk to a simmer, not a boil: This will help to prevent the milk from curdling.
- Stir the soup frequently: This will help to prevent the rice from sticking to the bottom of the pot.
- Add the rice gradually: This will help to prevent the soup from becoming too thick.
- Simmer the soup for at least 30 minutes: This will help to give the rice time to cook through.
- Season the soup to taste: Add salt, pepper, and other spices to taste.
- Serve the soup hot: This is the best way to enjoy it!
Conclusion:
Milk and rice soup is a delicious and comforting dish that is perfect for a cold winter day. It is also a great way to use up leftover rice. With just a few simple ingredients, you can make a delicious and nutritious soup that the whole family will enjoy. So next time you are looking for a quick and easy meal, give milk and rice soup a try. You won't be disappointed!
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