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Chicken & Vegetable Soup

fast.cook's picture
Ingredients
  Regular strength chicken broth 6 Cup (96 tbs)
  Long grain white rice 1⁄2 Cup (8 tbs)
  Carrots 3 Medium, cut into 1/8-inch-thick slices
  Celery stalks 3 , cut into 1/4-inch-thick slices
  Zucchini 2 Small, cut into 1/4-inch-thick slices
  Butter/Margarine 6 Tablespoon
  All purpose flour 6 Tablespoon
  Half and half/Milk 2 Cup (32 tbs)
  Cooked chicken pieces/Turkey 3 Cup (48 tbs) (Bite Size Pieces)
  Thinly sliced green onions with tops 1⁄2 Cup (8 tbs)
  Salt To Taste, minced
  Pepper To Taste, minced
  Minced parsley 1 Tablespoon
Directions

In a 5-quart pan, bring broth to a boil over high heat.
Add rice; reduce heat, cover, and simmer for 10 minutes.
Add carrots, celery, and zucchini; cover and continue to simmer until vegetables are tender-crisp to bite about 10 more minutes.
Meanwhile, melt butter in a small pan over medium heat.
Stir in flour and cook, stirring, until bubbly.
Remove from heat and gradually stir in half-and-half; then stir in about 1 cup of the broth from soup mixture.
Return to heat and cook, stirring, until sauce is smooth and thickened.
Stir sauce into soup mixture.
Stir in chicken and onions; season to taste with salt and pepper.
Cook until heated through.
Ladle into bowls and sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Ingredient: 
Chicken
Interest: 
Quick

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