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Creamy Chicken Rice Soup
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1/2 cup chopped onion
1 medium carrot, chopped
1 celery rib, chopped
1/2 teaspoon minced garlic
1 tablespoon vegetable oil
2 cans (14-1/2 ounces each) chicken broth
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
1 package (9 ounces) frozen diced cooked chicken, thawed
In a large saucepan, saute the onion, carrot, celery and garlic in oil until
tender. Stir in the broth, rice, basil and pepper. Bring to a boil. Reduce heat;
cover and simmer for 15 minutes or until rice is tender. In a small bowl,
combine the flour and milk until smooth; stir into soup. Bring to a boil; cook
and stir for 2 minutes or until thickened. Stir in chicken; heat through.
Yield: 5 servings.
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |