Creamy Chicken & Rice Soup

​Nothing warms the soul on a chilly day quite like a comforting bowl of creamy chicken & rice soup. This hearty dish is a classic favorite for good reason – it's delicious, satisfying, and easy to make.

One of the best things about making soup is that you can use up leftover vegetables, grains, and proteins, making it a great way to reduce food waste and save money. Additionally, soups can be made in large batches and frozen for later, making them a convenient option for busy weeknights.
So next time you're looking to whip up a satisfying meal that won't break the bank, consider making a big pot of soup. Your wallet and your taste buds will thank you!

Creamy Chicken And Rice Soup
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Ingredients
¼ cup butter
1 onion diced
1 carrot diced
2 ribs celery diced
½ pound chicken breast diced
1/3 cup all purpose flour
3 cups Watkins chicken broth
½ tsp Watkins Himalayan pink salt
¼ tsp Watkins black pepper
1 tsp Watkins minced garlic
2 cups milk
1 ½ cups cooked rice or 1 ½ cup cooked noodles
2 Watkins bay leaves


Directions:
In a large sauce melt butter, Saute onions, carrots and celery. Cook gently 5 minutes until vegetables are tender. Add chicken. Sprinkle with flour. Cook 4 minutes, browning lightly. Add chicken broth and bring to a boil. Season with salt, pepper & garlic. Add bay leaves. Cook 15 minutes. Add milk and bring to boil. Add rice and cook 5 to 10 minutes. Taste and adjust seasoning if necessary.
Great served with fresh home made bread.
Tip: For a creamy chicken noodle soup, add 1 ½ cups of cooked noodles instead of the rice.

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