Charlie’s Cream of Chicken Rice Soup

Chopped Celery

2 lbs chicken (More or Less)

2 cups of uncooked rice

4 cups of water

2 cups of milk

1 teaspoon salt

Boil chicken in the 4 cups of water (can be more water, but save 4 cups of broth).  Discard the chicken skin after cooking.  Bone and pull or dice the chicken meat.  Return to broth.  Cook 2 cups of rice until fluffy-drain.

Scald 2 cups milk; add it to the broth and chicken.

Add the rice to the mixture and salt to taste.

Thicken with cornstarch and water until hardy, or to your liking.  This recipe was obtained from a Greek at Burholm Motors many years ago.  Enjoy!  This soup is fantastic,   But… order for it to turn out right you have to remember to cook the rice separately.

Charlie Jardel (Lydia’s Friend) Eagle River, Alaska

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