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Old-Fashioned Chicken and Rice Soup
- Course Others
- Prep. Time 0 - 10 mins
- Cooking Time 0 - 20 mins
- Yields 6 to 8
Preparation
What You Need
1/4 cup
(50 ml)
butter
1
onion
1
carrot, diced
1
rib celery, diced
1/2 lb
(250 g)
raw chicken, diced
1/3 cup
(75 ml)
all-purpose flour
3 cups
(750 ml)
chicken stock
1/2 tsp
(2 ml)
salt
1/4 tsp
(1 ml)
pepper
2 cups
(500 ml)
milk
1 1/2 cups
(375 ml)
cooked rice
Instructions
In a large saucepan melt butter. Add onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender.
Add chicken. Cook 2 to 3 min until chicken loses its raw appearance.
Sprinkle with flour. Cook 3 to 4 min, browning lightly.
Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 min. Add Milk and bring to a boil. Add rice and cook 5 to 10 min. (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.
Tips
For Cream of Chicken Noodle Soup, add 1 ½ cups (375 mL) cooked noodles instead of the rice.
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