Cream Of Chicken Soup

Course : Chicken
Serves: 4-6
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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

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.


Nutritional Information:

436 Calories (kcal); 17g Total Fat; (34% calories from fat); 19g Protein; 53g Carbohydrate; 66mg Cholesterol; 293mg Sodium

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