Chicken and Vegetable Supper Soup |
|
 |
Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
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. Ingredients:
7 cups chicken broth |
1/2 cup rice |
3 medium carrots, sliced 1/8-inch thick |
3 stalks celery, sliced 1/4-inch thick |
2 small zucchini, sliced 1/4-inch thick |
6 tablespoons butter or 6 tablespoons margarine |
6 tablespoons flour |
2 cups milk or 2 cups half-and-half |
4 cups cooked chicken, chopped into bite-sized pieces |
1/2 cup green onion, thinly sliced |
salt and pepper, to taste |
1/4 cup parsley, minced |
Directions:
1. In a 5 qt kettle over high heat, bring broth to boil.
2. Add rice, cover, and reduce heat.
3. Simmer for 10 minutes.
4. Add carrots, celery, and zucchini, cover and simmer until veges are crisp-tender(about 10 more minutes).
5. In a small pan, over medium heat, melt butter.
6. Blend in flour with butter and cook, stirring until bubbly.
7. Gradually stir in half-and-half.
8. or milk. Stir in 1 C of broth from soup mixture. Continue cooking and stirring until sauce boils and thickens. Add to soup mixture.
9. Add chicken and green onions. Season to taste.
10. Cook until just heated through.
11. Sprinkle with parsley.
|
|