Creamy Chicken and Rice Soup

Cubes of cooked chicken and brown rice are added to this creamy soup made with roasted garlic chicken broth and roux-thickened milk.

• Calories: 611 Calories

Ingredients

• 1 cup margarine
• 1 ½ cups water
• ¾ cup all-purpose flour
• 1 ½ cups chopped onion
• salt and pepper to taste
• 1 ½ cups chopped celery
• 2 (14 ounce) cans chicken broth
• 1 teaspoon chicken bouillon powder
• 3 cups chopped, cooked chicken meat
• 2 cups uncooked brown rice
• 6 cups milk, divided

Recipe Instructions

Step 1

In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.

Step 2

In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.

Step 3

If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.