Food Friday: Chicken and Vegetable Cream Soup

Another great recipe I received (and sampled) at the 12 Favorite Things Party.

Chicken and Vegetable Cream Soup

3 chicken breast

2/3 C.  celery, diced

2/3 C.  carrots, diced or shredded

1 C. cooked rice

1 T. onion flakes

1/4 C. butter

1 T. flour

2 1/2 T. cornstarch

1 can evaporated milk

6 cubes chicken bouillon

1-2 T. parsley flakes

1 T. salt

1/8 tsp. pepper

Directions:

Boil 3 chicken breast and reserve 2 quarts of water.

Bring the 2 quarts of water, carrots and celery to boil.

Add cooked rice and onion flakes.

Simmer 10-15 minutes.

In a separate pan:

Melt butter.

Add flour.

Add cornstarch.

Slowly add evaporated milk.

Pour white sauce into soup. 

Add:

Chicken bouillon

Parsley flakes

Chicken breasts, diced

Salt and Pepper

Cook until bouillons are dissolved.  Serve and Enjoy.

Recipe courtesy of Beverly Udall