Chicken Soup with Rice
Source of Recipe
More Heart Smart Cooking With Bonnie Stern
Recipe Introduction
This is a great way to use up leftover chicken and rice, and although it tastes rich and creamy, it is actually quite light and healthful.
Makes 6 servings
List of Ingredients
1 tbsp vegetable oil
1 onion chopped
1 stalk of celery, chopped
1 carrot chopped
2 tbsp all-purpose flour
2 cups homemade chicken stock, or 1 10-oz. tin of chicken broth plus water
2 cups milk
pinch dried sage
pinch dried thyme
pinch dried savory
1 tsp Worcestershire sauce
1 cup diced cooked chicken breast
1 cup cooked rice
salt and pepper to taste
Recipe
1. Heat oil in large sauce pan or Dutch oven. Add onion, celery and carrot. Cook on low heat for a few minutes until tender but not brown.
2. Sprinkle flour over vegetables and cook gently for 3 to 4 minutes. Add chicken stock and milk. Bring to a boil.
3. Add sage, thyme, savory and Worcestershire. Reduce heat and simmer for 10 minutes.
4. Add chicken and rice. Cook for 10 minutes. Taste and season with salt and pepper. (The soup will thicken on standing. Thin it with additional milk or water when reheating.)
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