"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Creamy Chicken Rice Soup Recipe

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This recipe for Creamy Chicken Rice Soup, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley
Added: Sunday, June 22, 2008


1/2 cup chopped onion
1 med. carrot chopped
1 celery rib chopped
1/2 tsp. veg oil
2 cans chicken broth (141/2oz.) each
1/3 cup uncooked long grain rice
3/4 tsp. dried basil
1/2 tsp. minced garlic
1/4 tsp. pepper
3 tbsp. all purpose flour
1 can (5oz.) evaporated milk
1 pkg.(9oz.) frozen diced cooked chicken thawed

In large saucepan, saute onion, carrot, celery and garlic in oil until tender. Stir in broth, rice, basil and pepper. Bring to a boil. Reduce heat, cover and simmer 15 minutes until rice is tender. In small bowl combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 min. until thickened. Stir in chicken heat through.




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