Chicken and Rice Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Prepare this soup when there is a turkey or chicken carcass available with which to make a good well-flavoured stock.


  • 40 g/1½ oz butter
  • 1 large onion
  • 50 g/2 oz long-grain rice
  • a scant litre/1½ pints chicken or turkey stock
  • bay leaf
  • salt and freshly milled pepper
  • 3 dl/½ pint milk
  • 1 level tablespoons flour


    Melt the butter in a large saucepan over low heat. Peel and chop the onion and add to the pan. Cover and fry gently until tender but not browned. Stir in the rice, then the chicken stock and add the bay leaf. Bring up to a fast boil, stir well and then lower the heat. Cover with a lid and simmer gently for about 30 minutes. Check seasoning with salt and pepper. Measure the milk into a small basin, sieve the flour on to it and mix thoroughly using a whisk. Add to the soup and stir until boiling and thickened, remove the bay leaf and serve.