Chicken and Rice Soup I recipe
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Ingredients
- ¾ cup chopped celery ¾ cup finely diced onion 1 cup uncooked white rice 2 cubes chicken bouillon 2 ½ cups water ½ cup butter, melted 4 tablespoons all-purpose flour 2 cups milk 1 ½ cups chopped, boiled chicken 1 cup milk ground black pepper to taste
Nutrition Info
- 317.1 caloriescarbohydrate: 28.6 gcholesterol: 58.5 mgfat: 16.9 gfiber: 0.9 gprotein: 12.1 gsaturatedFat: 9.4 gservingSize: -sodium: 434.7 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Rice Soup I
Directions
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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.