Sunday, May 29, 2011

Chicken & Rice Soup

2 c. cooked and cubed chicken (Add a bit more if you have it...)
2 c. cooked rice
1 c. frozen sweet corn
1 c. milk
7 c. chicken broth
1 cube butter
1 c. flour
1 tsp. salt
1/4 tsp. pepper
2 T. parsley

Bring the chicken broth to a simmer in a large pot. Meanwhile, melt the butter in a saucepan. Whisk in a cup of flour to the melted butter. Add to the simmering broth. Stir in the salt, pepper and parsley. Let simmer for 30 – 45 minutes. Add the cooked chicken, cooked rice, the corn and milk. Heat thoroughly. (If you want it less thick, you can add more milk or broth as needed.)

This soup is great! Kids love it, adults love it . . . and it's warm and hearty!

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