Chicken Soup With Rice Recipe
This chicken soup with rice reciepe is a delicious and homely soup that can be served as a simple yet full meal. Made filling with rice and vegetables like celery, onions and carrots, the chicken soup is flavored with thyme and sage and a hint of savory, the chicken and rice soup is cooked in homemade chicken broth.
Ingredients
1 tbsp vegetable oil 15 mL
1 onion,chopped 1
1 stalk celery, chopped 1
1 carrot, chopped 1
2 tbsp all-purpose flour 25 mL
2 cups homemade chicken stock , or 110-oz/284 mL tin chicken broth plus water 500 mL
2 cups milk 500 mL
pinch dried sage pinch
pinch dried thyme pinch
pinch dried savory pinch
1 tsp Worcestershire sauce 5 mL
1 cup diced cooked chicken breast 250 mL
1 cup cooked rice Salt and pepper to taste 250 mL
Directions
Heat oil in large saucepan or Dutch oven.
Add onion, celery and carrot.
Cook on low heat for a few minutes until tender but not brown.
Sprinkle flour over vegetables and cook gently for 3 to 4 minutes.
Add chicken stock and milk.
Bring to boil.
Add sage, thyme, savory and Worcestershire.
Reduce heat and simmer for 10 minutes.
Add chicken and rice.
Cook for 10 minutes.
Taste and season with salt and pepper.
(The soup will thicken on standing.
Thin it with additional milk or water when reheating.)
Add onion, celery and carrot.
Cook on low heat for a few minutes until tender but not brown.
Sprinkle flour over vegetables and cook gently for 3 to 4 minutes.
Add chicken stock and milk.
Bring to boil.
Add sage, thyme, savory and Worcestershire.
Reduce heat and simmer for 10 minutes.
Add chicken and rice.
Cook for 10 minutes.
Taste and season with salt and pepper.
(The soup will thicken on standing.
Thin it with additional milk or water when reheating.)
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