Milk And Rice Soup Recipes

POTATO RICE SOUP

Potato Rice Soup image

Very thick and filling and inexpensive; I've made it too often to remember its origin now. Tastes almost like it's made with milk but it isn't. You may wish to spice it up to taste; dh prefers his this way. Doubles well. Warning! A friend liked it enough that she decided to try it in the crockpot...it became so thick that it was basically a solid chunk, lol; the serving spoon stood upright! Stick to the stovetop and you'll be happier with this economical winter soup. ;o)

Provided by winkki

Categories Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 garlic cloves, minced
4 tablespoons olive oil
1 medium onion, chopped
1 large potato, peeled &, diced
1 cup cooked rice
2 cups vegetable broth
2 cups water
1 tablespoon fresh parsley, chopped (optional)
1 tablespoon grated parmesan cheese (optional)

Steps:

In lg. saucepan, saute garlic in oil until light brown.
Add remaining ingredients except cheese.
Stir, bring to boil; simmer 1 hr, stirring occasionally.
Stir in cheese just before serving, if desired.

Nutrition Facts : Calories 264.6, Fat 13.7, SaturatedFat 1.9, Sodium 9.3, Carbohydrate 32.7, Fiber 2.6, Sugar 1.9, Protein 3.3

CHICKEN AND RICE SOUP I

Chicken and Rice Soup I image

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

Ingredients

¾ cup chopped celery
¾ cup finely diced onion
1 cup uncooked white rice
2 cubes chicken bouillon
2 ½ cups water
½ cup butter, melted
4 tablespoons all-purpose flour
2 cups milk
1 ½ cups chopped, boiled chicken
1 cup milk
ground black pepper to taste

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

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