- 1 1/2 cups chopped celery
- 1 1/2 cups chopped onion
- 2 cups uncooked brown rice
- 1 teaspoon chicken bouillon powder
- 2 (14 ounce) cans chicken broth
- 1 1/2 cups water
- 1 cup margarine
- 3/4 cup all-purpose flour
- 3 cups chopped, cooked chicken meat
- 6 cups milk, divided
- salt and pepper to taste
- In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
- In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
- If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.
03/18/2017
recipepes.com
Creamy Chicken and Rice Soup, recipe
PT15M
PT1H
5
455 calories
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