Monday, January 7, 2013

Creamy Chicken Soup

Contributor: Sherrie Monk
2002 Cowley Cookbook

3-4 chicken breasts or thighs
2 quarts water
5 bouillon cubes
2/3 cup diced celery
1 carrot, shredded
minced onions
1 cup rice
1 can evaporated milk
2 1/2 cups white sauce mix (below)

Boil chicken pieces in water until done. Remove chicken, cool and cut into pieces. Add bouillon to water and stir. Add celery and carrots and bring to boil. Add onion and rice; continue a low boil until rice is tender. On low heat, add evaporated milk and white sauce mix. Stir with a whisk. stir until thick on low heat. Add chicken and serve.

Printable Version (Soup, Mix and Sauce)

White Sauce Mix:

2 cups instant non-fat dry milk
2 tsp salt
1 cup flour
1 cup butter or margarine

In large bowl, combine all ingredients and mix with pastry blender until it resembles fine crumbs. Store in an airtight container in refrigerator.  Use within 2 months.

Basic White Sauce:

1/2 cup white sauce mix
1 cup water - cool
pepper, herbs and spices as desired

In small saucepan combine mix and water. cook over low heat until smooth, stirring constantly. Makes about 1 1/2 cups sauce.

Printable Version (Mix and Sauce Only)

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