Friday, February 17, 2012

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

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. 

Chicken bouillon
Parsley flakes
Chicken breasts, diced
Salt and Pepper

Cook until bouillons are dissolved.  Serve and Enjoy.

Recipe courtesy of Beverly Udall


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