Creamy Chicken and Rice Soup

Name: Creamy Chicken and Rice Soup
Total time: 120
Yield: 8
Ingredients: 2 (14 ounce) cans chicken broth; 2 cups uncooked brown rice; 1.5 cups chopped celery; 1.5 cups chopped onion; 1.5 cups water; 1 teaspoon chicken bouillon powder; 1 cup butter or margarine; 0.75 cup all-purpose flour; 6 cups milk, divided; 3 cups chopped, cooked chicken meat; salt and pepper to taste

Recipe by Heidi Lancaster from allrecipes.com

Dinner,Lunch 2 Hr.

Ingredients

8 servings

•

2 (14 ounce) cans chicken broth
•

2 cups uncooked brown rice
•

1.5 cups chopped celery
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1.5 cups chopped onion
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1.5 cups water
•

1 teaspoon chicken bouillon powder

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1 cup butter or margarine
•

0.75 cup all-purpose flour
•

6 cups milk, divided
•

3 cups chopped, cooked chicken meat
•

salt and pepper to taste

Instructions

Combine broth, rice, celery, onions, water, and bouillon in a large pot over high heat; bring to a boil. Reduce heat to low, cover, and simmer until the rice has absorbed most of the liquid, about 30 minutes. Remove from heat and set aside.
Melt butter in a medium saucepan over medium heat; gradually add flour, stirring continuously to make a thick paste. Whisk in 4 cups of milk, 1/2 cup at a time, whisking constantly, until smooth.
Stir sauce and chopped chicken into rice mixture; add some or all of the remaining 2 cups of milk to reach desired consistency. Season with salt and pepper; simmer over low heat, stirring every 15 minutes, for 1 hour.