- 3/4 cup chopped celery
- 3/4 cup finely diced onion
- 1 cup uncooked white rice
- 2 cubes chicken bouillon
- 2 1/2 cups water
- 1/2 cup butter, melted
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 1/2 cups chopped, boiled chicken
- 1 cup milk
- ground black pepper to taste
- 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.
- 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.
- 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.
03/11/2017
recipepes.com
Chicken and Rice Soup, recipe
PT15M
PT1H
5
455 calories
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