Chicken and Rice Soup I

In this creamy soup, rice cooked with celery and onion is added to a roux-thickened milk soup base with shredded chicken.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 317 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.