Ingredients:
• 1.5 cups – chopped, boiled Chicken
• 3/4 cup – chopped Celery
• 3/4 cup – finely diced Onion
• 1 cup – uncooked white Rice
• 2 cubes – Chicken bouillon
• 2.5 cups – water
• 1/2 cup – butter, melted
• 4 tbsp – all purpose flour
• 2 cups – Milk
• 1 cup – Milk
• Ground black pepper to taste
Method:
- Cook celery, onion, rice, bouillon, and water about 20 minutes or until most of the water is absorbed by the rice. Remove from the heat.
- Make a cream base:
- Combine butter and flour in a small skillet, making a paste.
- Add 2 cups milk and stir to make a smooth sauce.
- Add cream base to the rice mixture. Add chicken and 1 cup milk.
- If the soup seems thick, add more milk.
- Add pepper to taste and serve hot.