Cream Of Chicken Soup |
Course : Chicken
Serves: 4-6 |
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Ingredients:
3 tablespoons rice |
1/2 cup diced celery |
3 cups hot chicken stock |
2 cups hot milk |
1 teaspoon salt and pepper |
1 teaspoon chopped parsley |
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Preparation / Directions:
Cook rice and celery in stock until tender; drain and rub through sieve. combine with milk and season. sprinkle with chopped parsley and serve hot.
Variation: Omit celery. Add 1/4 cup diced celery root and 1 tablespoon minced onion to stock. If desired add 1/8 teaspoon nutmeg.
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Nutritional Information:
436 Calories (kcal); 17g Total Fat; (34% calories from fat); 19g Protein; 53g Carbohydrate; 66mg Cholesterol; 293mg Sodium |
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