Chicken and Rice Soup I

Cooking Recipes Catalogue
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In this creamy soup, rice cooked with celery and onion is added to a roux-thickened milk soup base with shredded chicken.

INGREDIENTS (for 8 servings):

PREPARATION:

  • Cook celery, onion, rice, bouillon, and water about 20 minutes or until most of the water is absorbed by the rice. Remove from the heat.
  • Make a cream base: Combine butter and flour in a small skillet, making a paste. Add 2 cups milk and stir to make a smooth sauce.
  • Add cream base to the rice mixture. Add chicken and 1 cup milk. If the soup seems thick, add more milk. Add pepper to taste and serve hot.