Quick Creamy Chicken, Rice, and Vegetable Soup
2 chicken breast
1 1/2 - 2 quarts water
2 tbsp Knorr chicken bullion base
1/2 large onion
2 stalks celery, chopped
2 tbsp parsley
1/2 10 oz pkg mixed veges
1 c cooked basmati rice
1 tbsp cooking sherry
1/4 cup (1/2 stick) butter or margarine
1/4 cup all-purpose flour
1 (12-ounce) can evaporated milk
salt pepper to taste
8 turns of pepper grinder
Put the chicken breast in a stock pot and cover with water. Bring to a boil and mix in the Knorr chicken base. Add the onion, celery, parsley, salt and pepper. Reduce to simmer and cook for about two hours or until chicken is done and broth is flavorful. Set heat to warm. Remove chicken and set aside until cool enough to handle. Skim any visible fat from broth. De-bone the chicken and return to broth. Bring broth to a simmer, add frozen vegetables, sherry, and rice. Simmer for about fifteen minutes, allowing flavors to blend. Meanwhile, melt butter in a saute pan. Add flour and stir, making a thick paste. Gradually stir in evaporated milk. Cook, stirring constantly, until mixture comes to a boil. Add pepper. Continue to cook and stir until roux is thick and creamy. Slowly add mixture to simmering soup. Stir and simmer just a few minutes more.
I thought the soup was very good; definitely comforting. Not trusting of my or DH's taste buds, I asked Red to describe the soup. He said the consistency was just right; not heavy and thick, but light and creamy, yet still hearty. The combination of flavors was really good. The one criticism we all agreed upon, it could have used more salt.
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