Chicken Rice Soup
Kami - NoBiggie.net
chicken soup base
cooked and shredded small
water OR 6 cups chicken stock
milk or cream
Directions: Steam the rice (as directed on your rice steamer), shred the cooked chicken, peel the carrot and then grate the carrot.
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.
Add the chicken stock, salt, pepper and chicken soup base. Stir and cook for 30 minutes until well combined.
Add in the cooked shredded chicken, steamed rice, frozen peas and grated carrot. Finish by adding the cream or milk. Serve warm with hot