Chicken
and Rice Soup
Submitted by:
Nell
Marsh |
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Prep
Time: approx.
15 Minutes
Cook Time:
approx. 30
Minutes |
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" Creamy
chicken soup with rice. "
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| Ingredients |
- 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
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| Directions |
| 1 |
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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.
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| 2 |
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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.
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| 3 |
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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.
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| Makes
8 servings
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Nutrition
at a glance
Servings
Per Recipe: 8 |
amount
per serving |
| Calories |
316 |
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| Protein |
12g |
| Total
Fat |
17g |
| Sodium |
481mg |
| Cholesterol |
59mg |
| Carbohydrates |
29g |
| Fiber |
1g |
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