Creamy Chicken and Rice Soup
The English Kitchen
The English Kitchen
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Ingredients

  • 1 medium onion
  • 1 celery stalk, trimmed and diced
  • 1 large carrot, peeled and finely diced
  • 1 small clove of garlic, peeled and minced
  • 795 ml hot chicken stock (3 1/2 cups)
  • 65 g of uncooked rice (1/3 cup)
  • (I use brown rice)
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • salt to taste
  • 3 TBS plain flour
  • 1 400 g tin of low fat evaporated milk (12 oz tin)
  • 3 boneless skinless chicken breasts, poached and cut into cubes

Instructions

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