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Chicken and Rice Soup Recipe

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This recipe for Chicken and Rice Soup, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberlee Roth
Added: Tuesday, May 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
c butter
1 c celery
1 c onion
1 c carrots
1/3 c flour
1 c cooked rice (more if you like it with more)
1 c cooked chicken diced
8 c chicken broth
Better than boullion to taste
1 c half and half
2 c corn
Seasonings to taste

Directions:
Directions:
Heat butter and sautee carrots, celery, and onion for about 5 minutes. Add flour and make a roux. Then add to pot and stir in the broth. I use canned broth but you can use stock too. Then add seasonings like Mrs. Dash, garlic, salt, etc. to personal taste. Bring to a boil and simmer 10 minutes. Add cooked rice (I undercook the rice a bit so it has still got a little crunch, then when you simmer the soup it does not get mushy it just cooks and tastes great). I also use lower sodium stock because this can get salty. The Better Than Boullion is a product found in the soup aisles and it is in a jar. It is soft boullion and I love it to season things. Refrigerate after you open it. After adding the rice, add chicken and corn. Then add the half and half or whipping cream to thicken and make it a creamy soup. Simmer soup until the veggies are the way you like them.

Personal Notes:
Personal Notes:
You can season this with boullion cubes to add a richer flavor. I swear by the Better than Boullion products for chicken, beef, and turkey boullion. They are awesome.

 

 

 

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