Chicken Soup With Rice Recipe

Name: Chicken Soup With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped; 1 stalk celery, chopped; 1 carrot, chopped; 2 tablespoons flour; 2 cups chicken stock or 2 cups chicken broth; 2 cups milk; ¼ teaspoon sage; ¼ teaspoon dried thyme; ¼ teaspoon savory; 1 teaspoon Worcestershire sauce; 1 cup diced cooked chicken breast; 1 cup cooked rice; salt and pepper

Servings: persons

1 tablespoon vegetable oil
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 tablespoons flour
2 cups chicken stock or 2 cups chicken broth
2 cups milk
¼ teaspoon sage
¼ teaspoon dried thyme
¼ teaspoon savory
1 teaspoon Worcestershire sauce
1 cup diced cooked chicken breast
1 cup cooked rice
salt and pepper

1
Het oil in large saucepan or dutch oven.
2
Add onion, celery& carrot.
3
Cook on low heat for a few minutes until tender but not brown.
4
Sprinkle flour over vegetables& cook gently for 3-4 minutes.
5
Add chicken stock& milk.
6
Bring to a boil.
7
Add sage, thyme, savory& worcestershire sauce.
8
Reduce heat& simmer for 10 minutes.
9
Add chicken& rice.
10
Cook for 10 minutes.
11
Taste& season with salt& pepper.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 onion, chopped, 1 stalk celery, chopped, 1 carrot, chopped, and more.

Yes, Chicken Soup With Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Soup With Rice

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