Cream of Chicken & Rice Soup
6 tbs butter
6 tbs all purpose flour
6 cups of milk
2 boneless, skinless cooked chicken breasts *or 1 pint pressure canned chicken
1 cup cooked rice *wild rice or brown rice works if you are going to freeze
1 jar of carrots, sliced
1 large onion, chopped
seasonings to taste:
salt & pepper
2 Tbs sweet basil
2 Tbs chives
1 Tbs parsley
*hot sauce, optional
*1-2 Tbs Better then Bullion Chicken paste, optional
Start by making a roux in a large stock pot.
Melt butter over medium heat.
Once melted, add chopped onions and cook until translucent (approx 10 mins)
Add flour and stir vigorously using a whisk. Cook the flour/onion mixture for about 1 minute.
Slowly begin to add your milk *warm in bowl in microwave to get the chill off milk, this will speed up incorporating it into soup. Whisk in milk, 2 cups at a time. Make sure you eliminate any lumps. Add your seasonings and taste as you go. Bring soup up to a boil, then reduce to low simmer (stirring constantly)
Add carrots and chicken and cooked rice. Adjust any seasonings.
Simmer on low until hot and ready, usually about 15 minutes.
Note: *under-cook wild or brown rice slightly if you plan on freezing this soup.
Recipe Adapted from: The Kneady Homesteader
Photos by: Diane Baker for Canning and Cooking at Home