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Creamy chicken rice soup Recipe

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This recipe for Creamy chicken rice soup, by , is from The Wilson Family Cookbook, 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!

Contributor:  
Contributor:  
Richard Wilson

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp vegetable oil
1 onion, diced
2 carrots, diced
2 celery ribs, diced
1 carton chicken broth
1 Tbsp poultry seasoning
1 cup white rice
1/4 cup flour
1 12 oz can evaporated milk
1 cup or more cooked, diced chicken.
salt and pepper to taste

Directions:
Directions:
In stock pot, saute' onion in vegetable oil until soft. Add chicken broth, celery, carrots and poultry seasoning. Bring to a boil and add rice. cook for 20 minutes adding water if needed. Add a little water to the flour and stir until a smooth slurry is formed then stir into soup. Add evaporated milk, bring to a simmer and cook for about two minutes until thickened. Serve hot.

Personal Notes:
Personal Notes:
May use rotisserie chicken.
May use half and half or whole milk instead of condensed milk.

 

 

 

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