Tuesday, April 15, 2008

Creamy Chicken & Rice Soup

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

Boil broth, add carrots. Melt butter in seperate sauce pan, stir in flour, & cook until bubbly. Remove from heat & add half & half. Take 1 C 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 fritos chips if desired.~

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