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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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âI came up with this thick flavorful soup while making some adjustments to a favorite stovetop chicken casserole,â relates Janice Mitchell of Aurora, Colorado. It goes together in short order using precooked chicken chunks and a couple of pulses in a mini-processor to chop the veggies, she adds. âWe like this soup for lunch with a crisp roll and fresh fruit.â TIP: âUsing some of the broth to saute the vegetables keeps the fat content down,â Janice notes. Ingredients:
1/2 cup chopped onion |
1 medium carrot, chopped |
1 celery rib, chopped |
1 tablespoon canola oil |
1/2 teaspoon minced garlic |
2 cans (14-1/2 ounces each) chicken broth |
1/3 cup uncooked long grain rice |
3/4 teaspoon dried basil |
1/4 teaspoon pepper |
3 tablespoons king arthur unbleached all-purpose flour |
1 can (5 ounces) evaporated milk |
1 package (9 ounces) frozen diced cooked chicken, thawed |
Directions:
1. In a large saucepan, saute the onion, carrot, celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
2. In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken; heat through. Yield: 5 servings.
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