Lazy Chicken and Rice Soup

 

 

Lazy Chicken and Rice Soup

 

½ cup flour

½ cup butter

2 quarts chicken broth (or 2 quarts water plus ¼ cup chicken bouillon)

2 cans condensed cream of mushroom soup, pureed

2-3 cups sour cream (to taste)

1 lb. boneless, skinless chicken, baked and diced

Salt and pepper to taste

About 4 cups cooked rice (2 cups rice, cooked in 2 cups water)

 

 

Melt butter in a large pot. Stir in flour until smooth and cook about one minute. Gradually whisk in broth (or water and bouillon) until smooth. Heat to boiling, stirring frequently. When mixture boils and thickens, reduce heat. Add condensed soup and sour cream and whisk until smooth. Add diced chicken. Return to simmer and cook five minutes. Season to taste with salt and pepper. Serve soup over a small scoop of rice. Refrigerate leftover rice and soup separately.

 

 


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