This recipe is taken from the 1995 Milk Calendar. This is the Old-Fashioned Chicken and Rice Soup recipe.
- Prep: 10 min
- Cooking: 20 min - 25 min
- 1/4 cup (60 mL) butter
- 1 onion diced
- 1 carrot diced
- 1 rib celery diced
- 1/2 lb (225 g) chicken breast diced
- 1/3 cup (80 mL) all-purpose flour
- 3 cups (750 mL) chicken broth
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 cups (500 mL) Milk
- 1 1/2 cups (375 mL) cooked rice
In a large saucepan melt butter. Sauté onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender. Add chicken. Cook 4 to 5 min until chicken loses its raw appearance.
Sprinkle with flour. Cook 3 to 4 min, browning lightly. Add chicken broth and bring to a boil. Season with salt and pepper. Cook 15 min. Add milk and bring to a boil. Add rice and cook 5 to 10 min. Taste and adjust seasoning, if necessary.
For a Cream of Chicken Noodle Soup, add 1 1/2 cups (375 mL) cooked noodles instead of the rice.
If soup is thicker than you wish, add a bit more milk; if it is thinner than you like, cook uncovered for 5 to 10 min to reduce it.