~Cookin' In The Kitchen Since 2003~

Friday, October 22, 2010

Creamy Chicken and Rice Soup

1/2 cup chopped onion
1 medium carrot, diced
1 rib of celery, diced
2 cloves garlic, minced
1 Tbsp. oil
2 cups chicken broth
2 cups water
1 tsp. chicken boullion
1/2 lb. cooked diced or shredded chicken
1/2 cup uncooked rice
1 tsp. basil
1/4 tsp. pepper
1 1/2 cups frozen peas
3 Tbsp. flour
1/2 can evaporated milk
In a large pot, cook the onion, carrot, celery, and garlic in the oil until tender.
Stir in the broth, water, boullion, and chicken.
Add rice, basil and pepper.
Bring to a boil.
Reduce heat and cover.
Simmer for 15 minutes or until rice in done.
Stir in peas.
In a small bowl, conbine flour and evaporated milk.
Stir into the soup.
Bring to a boil and cook while stirring for 2 minutes.
Serve and Enjoy!

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