Lemony Chicken & Rice Soup Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon, divided | |
| Almonds | 1/3 Cup (16 tbs), sliced | |
| Carrots | 1 Cup (16 tbs), shredded | |
| 2 tablespoons sliced green onion | ||
| Snipped parsley | 1 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| 2 cans (14 1/2 oz. each) ready- to-serve chicken broth | ||
| 3 tablespo | ||
Directions
In 1-quart casserole combine 1 tablespoon butter and almonds.
Microwave at High for 3 1/2 to 4 1/2 minutes, or just until almonds begin to brown, stirring once.
Set aside.
In 2-quart casserole, combine carrots, onion and parsley with remaining 2 tablespoo
Microwave at High for 3 1/2 to 4 1/2 minutes, or just until almonds begin to brown, stirring once.
Set aside.
In 2-quart casserole, combine carrots, onion and parsley with remaining 2 tablespoo
Chef
