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Chicken and Rice Soup


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1/4 c Butter
1 Onion; chopped
1 Carrot; diced
1 Celery stalk; diced
1/2 lb Raw chicken; diced
1/3 c Flour
3 c Chicken stock
1/2 ts Salt
1/4 ts Pepper
2 c Milk
1 1/2 c Cooked rice


In a lg. saucepan, melt butter.


Add onion, carrot, and celery.


Cook gently 5 mins. until vegetables are fragrant


and tender. Add chicken.


Cook 2 to 3 mins. until chicken loses its raw appearance.


Sprinkle with flour.


Cook 3 to 4 min., browning lightly.


Add chicken stock and bring to a boil.


Season with salt and pepper.


Cook 15 mins. Add milk and bring to a boil.


Add rice and cook 5 to 10 mins. longer


(if soup is too thick, add a bit more milk;


if too thin, cook uncovered for 5 to 10 min.


to reduce it). Taste and adjust seasonings.


Pairs Well With


Notes

A dash of local for every season
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