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Chicken and Vegetable Supper Soup

Chicken and Vegetable Supper Soup created by Boomette

This recipe is from one of the best recipe books I have ever had, Favorite Recipes II from Sunset Magazine. Every recipe I have ever tried is great. I used some canned chicken broth and when I ran out, I used Better than Bouillon Chicken Base. It was delicious. I used boneless, skinless chicken thighs.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • In a 5 qt kettle over high heat, bring broth to boil.
  • Add rice, cover, and reduce heat.
  • Simmer for 10 minutes.
  • Add carrots, celery, and zucchini, cover and simmer until veges are crisp-tender(about 10 more minutes).
  • In a small pan, over medium heat, melt butter.
  • Blend in flour with butter and cook, stirring until bubbly.
  • Gradually stir in half-and-half.
  • or milk. Stir in 1 C of broth from soup mixture. Continue cooking and stirring until sauce boils and thickens. Add to soup mixture.
  • Add chicken and green onions. Season to taste.
  • Cook until just heated through.
  • Sprinkle with parsley.
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RECIPE MADE WITH LOVE BY

@Lavender Lynn
Contributor
@Lavender Lynn
Contributor
"This recipe is from one of the best recipe books I have ever had, Favorite Recipes II from Sunset Magazine. Every recipe I have ever tried is great. I used some canned chicken broth and when I ran out, I used Better than Bouillon Chicken Base. It was delicious. I used boneless, skinless chicken thighs."
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  1. Boomette
    This soup is great. I've never made a soup with a white sauce, rice and chicken. Usually I have that in restaurants. And this one is better than in restaurants. I used low-sodium chicken stock. I used 2 medium zucchini. Instead of 6 tbs of butter, I used only 3 tbs and used 3 tbs of water to combine with the flour. I thickened the sauce in the microwave. I used skim milk. I omitted the green onion. I used no-salt seasoning. Thanks Lynn :) Made for Please Review My Recipe
    Reply
  2. Boomette
    This soup is great. I've never made a soup with a white sauce, rice and chicken. Usually I have that in restaurants. And this one is better than in restaurants. I used low-sodium chicken stock. I used 2 medium zucchini. Instead of 6 tbs of butter, I used only 3 tbs and used 3 tbs of water to combine with the flour. I thickened the sauce in the microwave. I used skim milk. I omitted the green onion. I used no-salt seasoning. Thanks Lynn :) Made for Please Review My Recipe
    Reply
  3. Boomette
    Chicken and Vegetable Supper Soup Created by Boomette
    Reply
  4. CookingONTheSide
    This was very good! It made a satisfying lunch for us today along with some crusty bread. Thanks for sharing!
    Reply
  5. loof751
    Chicken and Vegetable Supper Soup Created by loof751
    Reply
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