Chicken And Vegetable Supper Soup
Total Time: 1 hr
Preparation Time: 1 hr
Ingredients
- Servings: 6
- 7 cups chicken broth
- 1/2 cup rice
- 3 medium carrots, sliced 1/8-inch thick
- 3 stalks celery, sliced 1/4-inch thick
- 2 small zucchini, sliced 1/4-inch thick
- 6 tablespoons butter or 6 tablespoons margarine
- 6 tablespoons flour
- 2 cups milk or 2 cups half-and-half
- 4 cups cooked chicken, chopped into bite-sized pieces
- 1/2 cup green onion, thinly sliced
- salt and pepper, to taste
- 1/4 cup parsley, minced
Recipe
- 1 in a 5 qt kettle over high heat, bring broth to boil.
- 2 add rice, cover, and reduce heat.
- 3 simmer for 10 minutes.
- 4 add carrots, celery, and zucchini, cover and simmer until veges are crisp-tender(about 10 more minutes).
- 5 in a small pan, over medium heat, melt butter.
- 6 blend in flour with butter and cook, stirring until bubbly.
- 7 gradually stir in half-and-half.
- 8 or milk. stir in 1 c of broth from soup mixture. continue cooking and stirring until sauce boils and thickens. add to soup mixture.
- 9 add chicken and green onions. season to taste.
- 10 cook until just heated through.
- 11 sprinkle with parsley.
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