LOCATION: Recipes >> Soups >> Chicken 10
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Chicken 10
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Creamy Chicken Rice Soup
Yield: 10 servings
1/4 cup margarine
1 cup finely diced onion
1 cup finely diced celery
1 cup finely diced carrots
1/3 cup all-purpose flour
8 cup chicken broth
1/3 cup finely diced green pepper
1/3 cup finely diced red pepper
1 cup cooked rice
1 cup finely diced cooked chicken
1 cup half & half, heated
salt and white pepper to taste
Heat margarine in a large saucepan and cook onion, celery and
carrots over low heat until tender, stirring occasionally. Add
flour and cook for 5 minutes, stirring constantly. Do not brown.
Gradually stir in chicken broth until blended. Bring to a boil,
cover, and cook over low heat 5 minutes. Add green and red pepper,
rice and chicken and heat another 5 minutes. Stir in hot half and
half. Heat but do not boil. Season to taste with salt and pepper.
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