I am so glad that I had chicken soup on the menu tonight as my son came home with the sickies – headache, tummy ache and overall not feeling to hot – poor guy.
I didn’t take any photos during the cooking process as it is fairly easy.
1 large onion, chopped
4 carrots, chopped
2 celery ribs, chopped
salt and pepper to taste
1/2 cup of flour
8 cups chicken broth
3 cups whole grain rice, cooked
2 cups chicken breast, cubed
1 cup evaporated milk, fat-free
a bit of fresh parsley – about 1/4 cup chopped
In a large saucepan, saute onion, carrots, and celery in butter until tender; add salt and pepper while cooking.
Stir in the flour until blended.
Add broth, chicken and milk and cook until chicken is done and no longer pink – about 20 minutes. Add rice and cook another 5 – 10 minutes until rice is heated through. Add the chopped parsley serve – enjoy!
CROCK POT VERSION:
You can put the sauteed vegetables, broth, raw chicken, and milk into the crock pot and cook on high for 3-4 hours or on low for 5-6 hours. Add the rice about 15 minutes before serving. Top with the parsley and serve.