Creamy Chicken & Rice Soup


6 Cups Chicken Broth
3/4 Cups Minute Rice
1/2 Bag of Mini Carrots Chopped
3 Stalks of Celery (if desired)
6 tbsp. Butter
6 tbsp. Flour
2 Cups Half & Half
2 Chicken Breasts (Shredded or Cubed)


Boil broth, add carrots. Melt butter in separate sauce pan, stir in flour, & cook until bubbly. Remove from heat & add half & half. Take 1 Cup of broth & carrot mixture & add to butter/flour sauce. Put back on heat and let thicken. Add minute rice to broth and carrots. Once sauce has thickened add back to broth mixture. Fry chicken, either shredded or cubed & throw into soup. ~Serve with Frito's chips if desired.~ So yummy!
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