Hello one & all...seems that this has become my new "go-to" soup for the season. Super easy and quick; thick and hearty so it "eats like a meal." Plus they all love it...doesn't get any better then that!
Creamy Chicken Rice Soup
1/2 cup chopped onion
1 medium carrot, chopped
1 celery rib, chopped (made the last batch with a few sprinkles of celery seed...tasted the same!)
1/2 tsp garlic, minced
1 TBSP Canola oil
2 cans (14.5 oz. each) chicken broth (or 4 cups broth/bouillon, prepared)
1/3 cup long-grain white rice
3/4 tsp dried basil (I used Italian seasoning...smelled and tasted so wonderful!)
1/4 tsp pepper
3 TBSP flour
1 can (5 oz.) evaporated milk
1 cup cooked, diced chicken
In a saucepan, saute the onion, carrot, and celery in oil until tender. Stir in garlic, broth, rice, and spices. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or till rice is tender.
In a small bowl, combine milk and flour till smooth.; stir into soup. Bring to a boil; cook and stir for 2 minutes or till thickened. Stir in chicken, heat through.
1 cup = 185 calories and 4 gm. fat (when prepared with fat free evaporated milk)
Add bread and butter and/or a salad and it fills and warms. Make and Enjoy!
Blessings, Eve
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