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):
- 3/4 cup chopped celery
- 3/4 cup finely diced onion
- 1 cup uncooked white rice
- 2 cubes chicken bouillon
- 2 1/2 cups water
- 1/2 cup butter, melted
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 1/2 cups chopped, boiled chicken
- 1 cup milk
- ground black pepper to taste
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.