Chicken & Rice Soup

Chicken & Rice Soup, taken from Sue Gregg Cookbook - Soups & Muffins.

(Optional for added flavor) Saute vegetables in butter:

• 2 TBSP melted butter
• 2 chopped carrots
• 1 chopped onion

Combine in soup pot, bring almost to a boil, reduce heat, and simmer until vegetables are tender and flavors blended (if using raw brown rice, cook in broth 30 - 45 minutes before other ingredients):

• 1 quart chicken broth (we use 4 cans of Swanson's broth + 1 can of water)
• 1 1/2 cups cooked brown rice or 1/2 cup raw brown rice
• bits of chicken (we use 3+ cups)
• onion and carrots
• 1 Tbsp Spike seasoning (we used Mrs. Dash Original Blend)

In a bowl blend flour into milk with a wire whisk until smooth with no lumps:

• 1 1/2 cups lowfat milk
• 6 Tbsp flour

Stir flour-milk mixture into soup; continue to stir until thickened. About 5 - 7 minutes before serving add:

• 1 cup frozen green peas
• 2 Tbsp finely chopped parsley
• 1 tsp salt, to taste

~Sarah

Comments

[Aunt Bet]

Well, Sarah, you had me all the way up to the cup of green peas! I think I will pass on those. :)

[Sherrin]

It sounds like a good recipe! I might have to try it in my holidays.

[Chris]

Hi Sarah :)
THis is one of our family favorites!! It is the best ever. Sue Gregg has some wonderful soups in her Soups and Muffins cookbook, I've never made one that my family didn't like. Great choice for nursing a sick mommy back to health :0)!

[Sarah]

I've loved this soup ever since we had it at your house, Mrs. O! :)

It's really pretty easy - and yummy!

Aunt Bet, you and your dislike of peas. *tsk tsk* They're good for you! ;)