Delicious Chicken and Rice Soup Recipe
Author: Kelly Donlea
Ingredients
- 2 packages seasoned rice
- 2 cups cooked chicken
- 3 cups water
- 4 cups chicken broth
- 1 cup chopped celery
- 1 cup chopped onion
- 2 tablespoons vegetable oil
- 1 cup fresh mushrooms, sliced
- 1 teaspoon ground pepper
- 1 teaspoon salt
- 1/2 cup butter
- 3/4 cup all-purpose flour
- 2 cups milk
- 1 can creamed corn
- 1 can corn
Directions
- In a stock pot over medium-high heat, brown the chicken and the fresh vegetables in the oil until all browned, stirring often, about 8 minutes.
- Add the water. Bring to a boil, and then reduce heat to low. Simmer for 10 minutes. Then add the broth, and continue simmering.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Stir in the flour until smooth. Add salt and pepper. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
- Add the rice packages and both cans of corn, and simmer for an additional half hour or until rice is cooked through. Additional water may be added to thin out soup as desired.
