Chicken and Rice Soup I Recipe
- 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
step 1: 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.
step 2: 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.
step 3: 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.