Creamy chicken and rice soup
- 2 large chicken breast
- 3 Carrots cut into small cubes
- 1 small onion dices
- 6 cups chicken broth or 6 cups water and 8 chicken bullion cubes
- 2 cups milk
- 2 oz cream cheese
- 1 tbs oil
- 2 cups frozen peas
- 1.5 cups rice uncooked
- to taste Salt and pepper
- 2 tbs flour mixed with 1/4 cup of milk
Cook chicken breast until long longer pink in middle. Shred into small pieces
Put oil, onions and carrots in large pot. Cook until onions are soft.
Add in shedded chicken, broth or bullion cubes and water. Bring to a boil the simmer for 15 min.
Add in milk, cream cheese, peas and rice. Turn up to medium heat and stir until cream cheese melts.
Mix flour with 1/4 cup of milk and add to pot simmer again for 15 min.
Add in salt and pepper to taste. Once rice is soft enjoy.
Source: Read Full Article