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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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A nice hearty, creamy soup. Ingredients:
1 cup celery, finely chopped |
1 1/2 cups onions, chopped |
1 cup brown rice |
56 ounces chicken broth |
1/2 cup butter |
3/4 cup flour |
3 cups cooked chicken, chopped |
6 cups skim milk, divided |
salt and pepper, to taste |
Directions:
1. In a large pot over high heat, combine the celery, onion, rice, and broth; bring to a boil. Reduce heat to low, cover and simmer 30 minutes. Remove from heat and set aside.
2. Melt butter in a medium saucepan. Slowly add the flour, stirring often, to make a roux. Add milk, 1/2 C at a time, while constantly stirring.
3. Add roux and chicken to the rice mixture and return the rice mixture to the stove over low heat. Season with salt and pepper to taste.
4. Simmer for 1 hour, stirring frequently.
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