Total Time
50mins
Prep 10 mins
Cook 40 mins

Saving Dinner/Fall Serve with a green salad and whole-grain rolls.

Ingredients Nutrition

Directions

  1. In a large saucepan, bring chicken broth and water to a boil and add the chicken. Add thyme and season with salt and pepper; add rice and reduce heat.
  2. In a skillet, heat olive oil over medium-high heat. Add garlic, onion, carrots, and celery; cook until onions are translucent. Add flour to the mix and combine well. Add this mixture to the chicken broth mixture in the saucepan.
  3. Stir milk into everything and continue to simmer, stirring occasionally until thickened, about 20-30 minutes.
Most Helpful

This was good but for us it had too much thyme in it. Next time I would cut the thyme in half. I also added some cheddar to the soup to add more thickness and flavor.

bmcnichol May 04, 2010

This is a good soup that (in my opinion) needs to be just a bit richer. I added about 1 1/2 tbsp of butter and a 1/2 cup of sharp cheddar to get it how I liked it. The whole family really enjoyed it, and I'll definitely be making it again with those substitutions. It's a great way to use up leftovers. Thanks!

KissKiss April 18, 2010

This soup is wonderful. It freezes beautifully (left out the milk until serving day). My children even asked for seconds. Very flavorful!

eshaddock February 24, 2010