On a cold and wintery day, nothing could be more stomach-warming than Becky’s delicious Chicken and Rice Soup! It’s soft, warm, packed with healthy goodness … AND no sulphites and low/no salicylates! It freezes really well, too, if you want to portion it out into single-sized servings for later (but I’ll bet it will be gone long before then!).
Enjoy — I know I did!
Becky’s SSF Chicken and Rice Soup
1/4 cup butter
1/4 cup white flour
2 cups milk
4 cups chicken broth
3 stalks celery, chopped
2-3 cups boiled chicken thighs, diced
3 cups cooked rice
sea salt to taste
In a 3 quart or larger pot melt butter and flour together. Cook on medium heat stirring constantly until the flour is slightly browned and smells nutty. Remove from heat. Add milk. Return to heat and stirring constantly bring to a boil. Boil for one minute. Add remaining ingredients and heat though.