Chicken and Rice Soup

            Chicken and Rice Soup       

1/3 cup butter
1 cup finely chopped onion
1 clove garlic, finely minced
¾ cup finely chopped celery
3 or 4 carrots, finely sliced
2 T. flour
12 cups chicken stock
3 cups cubed cooked chicken
2 cups cooked rice

Melt the butter in a large soup pot.  Saute the onion and garlic until tender.  Add celery and carrots and cook about 10 minutes, stirring frequently.  Add the flour and stir until absorbed, then pour in the chicken broth, cooked chicken, and cooked rice.  Simmer for 30 minutes.  Serves 8 to 10.


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