Ingredients
- 2 cups cooked rice (white, brown, or wild rice)
- 1 20-ounce can chicken
- 1 cup chopped onion or 1 Tablespoon onion powder
- 1 can chicken broth or 1 teaspoon chicken bouillon dissolved in 10 oz warm water
- 1 can sliced carrots
- 2 cups milk
- 1/2 cup flour (to thicken the milk soup base)
- Spices: to taste (celery seed, garlic powder, black pepper, thyme, sage, rosemary)
- 1 Tablespoon cooking oil
- 4 Tablespoons butter
Directions
- Prepare rice according to package directions.
- Saute onion in oil until transparent.
- Stir in chicken broth and spices.
- Add chicken and carrots to broth. Bring to a boil, turn heat down and let it simmer for 5 minutes.
- In a separate pan, make a roux by melting the 4 tablespoons of butter and whisking in the flour, slowly whisk in the milk.
- Pour in the roux, stir until smooth, add cooked rice.
Recipe video
Nutritional info
There is no nutritional information available at this time.