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Chicken & Vegetable Soup

Healthycooking's picture
Ingredients
  Regular strength chicken broth/6 chicken bouillon cubes dissolved in 6 cups hot water 6 Cup (96 tbs)
  Long grain white rice 1⁄2 Cup (8 tbs)
  Carrots 3 Medium, cut into 1/8-inch slices
  Celery stalks 3 , cut into 1/4-inch slices
  Zucchini 2 Small, cut into 1/4-inch slices
  Butter/Margarine 6 Tablespoon
  All purpose flour 6 Tablespoon
  Half and half/Milk 1 Pint (2 Cups Light Cream)
  Cubed cooked chicken/Bite size pieces cooked turkey 3 Cup (48 tbs) (Bite Size Pieces)
  Thinly sliced green onions with tops 1⁄2 Cup (8 tbs)
  Minced parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

In a 5-quart Dutch oven over high heat, bring broth to a boil.
Add rice; cover, reduce heat, and simmer for 10 minutes.
Add carrots, celery, and zucchini; cover and simmer until vegetables are tender-crisp (about 10 more minutes).
Meanwhile, in a small pan over medium heat, melt butter.
Stir in flour and cook, stirring, until mixture is 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, thick, and boiling.
Stir sauce into soup mixture.
Stir in chicken and onions; season to taste with salt and pepper.
Cook until heated through (about 1 more minute).
Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
25 Minutes

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