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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chicken Rice Soup Recipe

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Chicken Rice Soup image
Angela's favorite soup after giving birth.


This recipe for Chicken Rice Soup is from Angela's Awesome Edibles , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 stick butter
2 stalks of celery
˝ white onion, chopped fine
2 cooked chicken breasts, cut in small pieces
1 C Minute Rice, uncooked
1 C water
2 cans chicken broth
1 carrot, minced
1 tsp Morton’s Nature Seasoning
1 tsp salt
1 tsp pepper
2 Tb flour + 8 oz. cold water (mix together to make paste for thickening)
2 C milk
2 C water
Add liquid slowly. You may add more, depending on how thin/thick you desire.

• Melt stick of butter in skillet. Sauté celery and onion.
• Place celery and onion in large pot and add chicken, rice, water, chicken broth, carrot and seasonings.
• Allow to heat through, 10-15 minutes.
• Add flour paste and stir constantly.
• Add milk and water.
• Allow to simmer 20 minutes or so to allow seasonings to mix well.

Personal Notes:
Personal Notes:
This is the "base recipe" for the chicken and rice soup. Over the years, I have used it to use up leftover vegetables, or have just thrown in whatever I have on hand (broccoli, asparagus, mushrooms, assorted bell peppers, etc.) It makes a lot and is easy to freeze.




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