Cream of Chicken Soup

Submitted by Molly53

"An easily digestible comfort soup from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate."

 

• Ready In: 30mins
• Ingredients: 5
• Serves: 4

ingredients

• 3 tablespoons rice
• 1⁄2 cup celery, diced
• 3 cups chicken stock (hot)
• 2 cups milk (hot)
• parsley, for garnish

directions

1. Cook rice and celery until soft; drain and rub through a sieve or whirl in the blender with some of the stock.
2. Combine with stock and milk; season to taste.
3. Sprinkle with parsley and serve.