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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Old-Fashioned Chicken and Rice Soup Recipe

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This recipe for Old-Fashioned Chicken and Rice Soup is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c (50 ml) butter
1 onion chopped
1 carrot diced
1 rib celery diced
1/2 lb (250 g) raw chicken diced
1/3 c (75 ml) all-purpose flour
3 c (750 ml) chicken stock
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper
2 c (500 ml) milk
1 1/2 c (375 ml) cooked rice
Directions:
Directions:
In a large saucepan melt butter. Add onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender. Add chicken. Cook 2 to 3 min until chicken loses its raw appearance. Sprinkle with flour. Cook 3 to 4 min browning lightly. Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 min. Add milk and bring to a boil. Add rice and cook 5 to 10 min. (If soup is thicker than you wish add a bit more milk or if it is thinner than you like cook uncovered for 5 to 10 min to reduce it.) Taste and adjust seasoning if necessary.
Number Of Servings:
Number Of Servings:
6 to 8 Servings
Personal Notes:
Personal Notes:
Variation: For Cream of Chicken Noodle Soup, add 1 1/2 c (375 ml) cooked noodles instead of the rice.

 

 

 

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