Old-Fashioned Chicken and Rice Soup

Ingredients

• 1/4 cup butter, 50 ml
• 1 onion, chopped 1
• 1 carrot, diced 1
• 1 celery rib, diced 1
• 1/2 lb raw chicken, diced 250 g
• 1/3 cup all-purpose flour, 75 ml
• 3 cups chicken stock, 750 ml
• 1/2 teaspoon salt, 2 ml
• 1/4 teaspoon pepper, 1 ml
• 2 cups milk, 500 ml
• 1 1/2 cups cooked  rice, 375 ml

Directions

1. 1

   In a large saucepan melt butter. Add onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender.

2. 2

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

3. 3

   Sprinkle with flour. Cook 3 to 4 min, browning lightly.

4. 4

   Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 minute.

5. 5

   Add milk and bring to a boil. Add rice and cook 5 to 10 minute (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.) Taste and adjust seasoning if necessary.

6. 6

   Variation.

7. 7

   For Cream of Chicken Noodle Soup, add 1 ½ cups (375 ml) cooked noodles instead of the rice.

8. 8

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