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Chicken Rice Soup
Author: Kami - NoBiggie.net
  • 1 cup flour
  • 1 stick butter
  • 1 Tablespoon chicken soup base
  • 2 chicken breasts cooked and shredded small
  • 1 cup cooked rice
  • 1/2 cup frozen peas
  • 1 carrot grated fine
  • 6 cups water OR 6 cups chicken stock
  • 3/4 Tablespoon salt
  • 1 pinch of pepper
  • 3/4 cup milk or cream
  1. Directions: Steam the rice (as directed on your rice steamer), shred the cooked chicken, peel the carrot and then grate the carrot.
  2. In a large stock pot add the butter and flour and make a roux. Continue stirring the flour in the hot pan with the butter until the flour and butter creates a brown paste.
  3. Add the chicken stock, salt, pepper and chicken soup base. Stir and cook for 30 minutes until well combined.
  4. Add in the cooked shredded chicken, steamed rice, frozen peas and grated carrot. Finish by adding the cream or milk. Serve warm with hot breadsticks.