Old-Fashioned Chicken and Rice Soup

Recipe by zippiestfriend
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READY IN: 30mins
SERVES: 6-8
YIELD: 6 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan melt butter. Add onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender.
  • Add chicken. Cook 2 to 3 min 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 minute.
  • Add milk and bring to a boil. Add rice and cook 5 to 10 minute (If soup is thicker than you wish, add a bit more milk, if it is thinner than you like cook uncovered for 5 to 10 min to reduce it.) Taste and adjust seasoning if necessary.
  • Variation.
  • For Cream of Chicken Noodle Soup, add 1 ½ cups (375 ml) cooked noodles instead of the rice.
  • If you have left over cooked chicken or turkey, add it with the cooked rice in step #5 and omit step #2.
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