Chicken and Rice Soup I Recipe

Ingredients
<br>- ¾ cup chopped celery
<br>- ¾ cup finely diced onion
<br>- 1 cup uncooked white rice
<br>- 2 cubes chicken bouillon
<br>- 2 ½ cups water
<br>- ½ cup butter, melted
<br>- 4 tablespoons all-purpose flour
<br>- 2 cups milk
<br>- 1 ½ cups chopped, boiled chicken
<br>- 1 cup milk
<br>- ground black pepper to taste
<br><p></p>Directions
<br>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.
<br>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.
<br>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.
<br>


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

Directions
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.

Mastodon Share