Chicken and Rice Soup
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.