Cream of the Crop Chicken and Rice Soup


  • 4 to 41/2 lb fryer
  • 1 tsp. salt
  • 2 tsp. each, rosemary leaves and celery seed tied in cloth
  • 6 cups water

Simmer 2hr. in large cooking pot or process 25 min. in pressure cooker.
Remove chicken from pot and place in covered bowl to cool or refrigerate overnight. Discard herbs and pour broth into a covered container and refrigerate overnight. Skim fat from top of broth and discard.

Stir together:

  • 5 cups reserved chicken broth
  • 2 cups cooked medium grained rice
  • 1/2 tsp coarsely ground black pepper
  • 1 tsp. salt
  • 1/4 cup each, onion and celery sautéed in one Tbsp. spoon butter
  • 2 tsp. dried parsley flakes or 1 Tbsp. fresh chopped parsley
  • 3 cups cubed chicken
  • 2 cups whole milk (or more)
  • 1 cup heavy cream


Simmer until soup is good and hot but not boiling. Garnish with freshly sniped parsley or chives. Serve with crusty bread and crisp green salad. Serves 10 generously.
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