Chicken a la Reine Soup
Yield
4 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 1 | cup |
onions
finely diced |
|
| 1 | cup |
carrots
finely diced |
|
| 1 | cup |
celery
finely diced |
|
| ⅓ | cup |
all-purpose flour
|
|
| 2 | quarts |
chicken broth
|
*
|
| ⅓ | cup |
sweet red bell peppers
finely diced |
*
|
| 1 | cup |
rice, cooked
|
|
| 1 | cup |
light cream (half&half)
heated |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| 1 | cup |
chicken
finely diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 237 | ml |
onions
finely diced |
|
| 237 | ml |
carrots
finely diced |
|
| 237 | ml |
celery
finely diced |
|
| 79 | ml |
all-purpose flour
|
|
| 2 | quarts |
chicken broth
|
*
|
| 79 | ml |
sweet red bell peppers
finely diced |
*
|
| 237 | ml |
rice, cooked
|
|
| 237 | ml |
light cream (half&half)
heated |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| 237 | ml |
chicken
finely diced |
|
Directions
Heat butter in a large soup pot and cook onion, celery and carrots until tender over low heat, stirring occasionally.
Add flour, cook 5 minutes, stirring constantly.
Do not brown.
Gradually stir in broth until blended.
Bring to a boil, cover and cook over low heat 5 minutes.
Add bell pepper, rice and chicken and heat another five minutes.
Stir in warm half and half, heat but do not boil.
Season to taste and serve.
