Souper Sunday- Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup

• 1/2 cup butter
• 1 chopped onion (Have you tried using frozen chopped onion? Life changing easy!)
• 1/2 cup chopped celery
• 1 cup sliced carrots
• 1/2 lb. sliced mushrooms
• 3/4 cup flour
• 6 cups chicken broth
• 1 cup rice (use your favorite!)
• 1 lb. chicken, cooked and cubed (I like using a rotisserie chicken.)
• 1/2 tsp. salt
• 1/2 tsp. mustard powder
• 1/2 tsp. dried parsley
• 1/2 tsp. ground black pepper
• 1 can evaporated milk

Cook rice according to package directions. Melt butter in a dutch oven over medium heat. Stir in onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Next add the flour and stir well. Slowly add the chicken broth, stirring constantly, until it has all been added. Bring just to a boil, reduce heat to low and let simmer.
Next add the cooked rice, chicken, salt, curry powder, mustard powder, parsley, and ground black pepper. Allow to simmer for 1 to 2 hours to blend flavor. Add milk about 15 minutes before serving, just to heat. Do not boil, just keep warm.

 

After adding flour to make a roux, stir in broth.

 

After adding rice, simmer on low heat to allow the yumminess to incorporate!

When we woke up this morning, it was 13 degrees... perfect Souper Sunday weather!