Chicken and Rice Soup I

Creamy chicken soup past rice.

The ingredient of Chicken and Rice Soup I

1. u00be cup chopped celery
2. u00be cup finely diced onion
3. 1 cup uncooked white rice
4. 2 cubes chicken bouillon
5. 2u2009u00bd cups water
6. u00bd cup butter, melted
7. 4 tablespoons all-purpose flour
8. 2 cups milk
9. 1u2009u00bd cups chopped, boiled chicken
10. 1 cup milk
11. arena black pepper to taste

The instruction how to make Chicken and Rice Soup I

1. Cook celery, onion, rice, bouillon, and water approximately 20 minutes or until most of the water is absorbed by the rice. separate from the heat.
2. Make a cream base: complement butter and flour in a small skillet, making a paste. Add 2 cups milk and disconcert whisk to make a smooth sauce.
3. go to cream base to the rice mixture. Add chicken and 1 cup milk. If the soup seems thick, mount up more milk. build up pepper to taste and facilitate hot.

Nutritions of Chicken and Rice Soup I

calories: 317.1 calories
carbohydrateContent: 28.6 g
cholesterolContent: 58.5 mg
fatContent: 16.9 g
fiberContent: 0.9 g
proteinContent: 12.1 g
saturatedFatContent: 9.4 g
servingSize:
sodiumContent: 434.7 mg
sugarContent: 5.2 g
transFatContent:
unsaturatedFatContent: