Creamy Chicken and Rice Soup

This soup is both creamy and delicious. The longer it simmers, the more flavorful it gets!

Step: 1

In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.

Step: 2

In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.

Step: 3

If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

Per Serving: 611 calories; protein 26.4g; carbohydrates 58g; fat 29.9g; cholesterol 56.6mg; sodium 952.6mg.

The word “stew” can process to both a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces instead of being cooked all of it , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.