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Cream of Chicken Rice Soup Recipe

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This recipe for Cream of Chicken Rice Soup, by , is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michaela Braun
Added: Thursday, August 21, 2008


1 1/3 cups Uncle Ben wild rice (with out seasoning)
1 whole chicken (chopped)
7 cups water
1 cup celery, chopped
1 cup onion, chopped
2 T. vegetable oil
1 cup fresh mushrooms, sauteed
6 T. chicken boullion granules
1/2 cup margarine
1/4 cup flour
2 cups milk
2 cups cream

Cook rice according to directions. Drain off any excess liquid. In stock pot, combine chicken and water, simmering 40 minutes until chicken is tender. Cool chicken and shred. Add back to broth and all remaining ingredients, using water to make a roux with flour and then add to soup to thicken.




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