Chicken and Rice Soup
CATEGORIES
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
DIRECTIONS
  1. In a lg. saucepan, melt butter.
  2. Add onion, carrot, and celery.
  3. Cook gently 5 mins. until vegetables are fragrant
  4. and tender. Add chicken.
  5. Cook 2 to 3 mins. until chicken loses its raw appearance.
  6. Sprinkle with flour.
  7. Cook 3 to 4 min., browning lightly.
  8. Add chicken stock and bring to a boil.
  9. Season with salt and pepper.
  10. Cook 15 mins. Add milk and bring to a boil.
  11. Add rice and cook 5 to 10 mins. longer
  12. (if soup is too thick, add a bit more milk;
  13. if too thin, cook uncovered for 5 to 10 min.
  14. to reduce it). Taste and adjust seasonings.