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Creamy Chicken & Rice Soup




Source of Recipe


Ginger/EDC


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3451.3

List of Ingredients




3/4 C Celery -- Finely Chopped
3/4 C Onion -- Finely Chopped
1 C Uncooked Long Grain Rice
2 Chicken Bouillon Cubes
2 1/2 C Water
1/2 C Butter -- Melted
4 Tbsp Flour
2 C Milk
1 1/2 C Chopped Cooked Chicken
1 C Milk
Black Pepper -- To Taste
1 Tbsp Parsley

Recipe



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.

Makes 8 servings