Creamy Chicken Rice Soup

Another tasty contribution from Michell.

 

Ingredients:

1/2 C. chopped carrot

1/3 C. finely chopped onion

1/3 C. chopped celery

2 cloves garlic, minced

2 T. butter

1/4 C. flour

2 (14.5 oz) cans chicken broth

2 C. cooked long grain rice ---I love to use Uncle Bens wild rice

1 C. cubed cooked chicken---I used leftover shredded rotisserie chicken

1/2 t. salt

1/4 t. pepper

1 C. milk--- if I'm not caring about calories I use half-and-half cream !yum!

2 T. lemon juice--do not omit!!!

1 T. white cooking wine---obviously you can omit this

 

Directions:

1. in large saucepan, saute the carrot, onion, garlic and celery in butter until tender.  Stir in flour until blended.  Gradually stir in broth.  Add the rice, chicken salt and pepper, bring to boil.  Reduce heat, cover and simmer for 10-15 min.  Reduce heat to low and stir in the milk, lemon juice and wine.  Cook and stir for 5 min or until heated through.