Old Fashioned Chicken And Rice Soup

This recipe came from the ontario milk calendar may of 1995. it is absolutely yummy, creamy, and soft and very filling.

In a large saucepan melt butter.

Add onion , carrot and celery.

Cook gently 5 min until vegetables are fragrant and tender.

Add chicken.

Cook 2 to 3 min until chicken loses its raw appearance.

Sprinkle with flour.

Cook 3 to 4 min , browning lightly.

Add chicken stock and bring to a boil.

Season with salt and pepper.

Cook 15 minute.

Add milk and bring to a boil.

Add rice and cook 5 to 10 minute taste and adjust seasoning if necessary.

Variation.

For cream of chicken noodle soup , add 1 cups cooked noodles instead of the rice.

If you have left over cooked chicken or turkey , add it with the cooked rice in step #5 and omit step #2.

butter, onion, carrot, celery rib, raw chicken, all-purpose flour, chicken stock, salt, pepper, milk, rice