Chicken and Rice Soup I

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

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.

Ingredients

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

Categories

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