Chicken Soup With Rice
|Vegetable oil||1 Tablespoon|
|All purpose flour||2 Tablespoon (Around 25 Milliliter)|
|Chicken stock/284 milliliter tin chicken broth plus water 500 milliliter||2 Cup (32 tbs), homemade|
|Milk||2 Cup (32 tbs) (Around 500 Milliliter)|
|Dried sage||1 Pinch|
|Dried thyme||1 Pinch|
|Dried savory||1 Pinch|
|Worcestershire sauce||1 Teaspoon (Around 5 Milliliter)|
|Diced cooked chicken breast||1 Cup (16 tbs) (Around 250 Milliliter)|
|Cooked rice||1 Cup (16 tbs) (Around 250 Milliliter)|
Heat oil in large saucepan or Dutch oven.
Add onion, celery and carrot.
Cook on low heat for a few minutes until tender but not brown.
Sprinkle flour over vegetables and cook gently for 3 to 4 minutes.
Add chicken stock and milk.
Bring to boil.
Add sage, thyme, savory and Worcestershire.
Reduce heat and simmer for 10 minutes.
Add chicken and rice.
Cook for 10 minutes.
Taste and season with salt and pepper.
(The soup will thicken on standing.
Thin it with additional milk or water when reheating.)