Old-Fashioned Chicken and Rice Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This recipe came from the Ontario Milk Calendar May of 1995. It is absolutely yummy, creamy, and soft and very filling. Ingredients:
1/4 cup butter, 50 ml |
1 onion, chopped 1 |
1 carrot, diced 1 |
1 celery rib, diced 1 |
1/2 lb raw chicken, diced 250 g |
1/3 cup all-purpose flour, 75 ml |
3 cups chicken stock, 750 ml |
1/2 teaspoon salt, 2 ml |
1/4 teaspoon pepper, 1 ml |
2 cups milk, 500 ml |
1 1/2 cups cooked rice, 375 ml |
Directions:
1. In a large saucepan melt butter. Add onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender.
2. Add chicken. Cook 2 to 3 min until chicken loses its raw appearance.
3. Sprinkle with flour. Cook 3 to 4 min, browning lightly.
4. Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 minute.
5. 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.
6. Variation.
7. For Cream of Chicken Noodle Soup, add 1 1/2 cups (375 ml) cooked noodles instead of the rice.
8. 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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