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56924Re: Chicken Rice Soup

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  • mississippi_biscuit
    Jan 7, 2010
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      I would just make instant rice seperate and add it in when you are ready to serve it. It will save you a trip to town.

      --- In dutchovencooking@yahoogroups.com, "TERE" <tedejo69@...> wrote:
      >
      > Been sick with crude since Christmas, can soup b made with instanst Minute Rice, white flour, cuz that is all that is handy :-\ & it is to far to go into town just for rice! I've run out of can soup..so sad. TERE
      >
      > --- In dutchovencooking@yahoogroups.com, "greenrose6262" <greenrose6262@> wrote:
      > >
      > >
      > > Chicken Rice Soup <http://>
      > >
      > > Ingredients
      > >
      > > 3/4 cup boiled Chicken pieces
      > > ½ cup Rice
      > > 2 tbsp Butter
      > > 2 tbsp Maida
      > > 1½ cup Milk
      > > 1½ cup Water
      > > Salt as per taste
      > > 1 chopped Onion
      > > ¼ cup chopped Celery
      > > Black Pepper powder as per taste
      > >
      > > Cooking Method 1. Mix celery, chopped onion, rice and water.
      > > 2. Cook till rice is done and most till water evaporates.
      > > 3. Remove from fire. Mix properly butter and maida in a separate vessel
      > > and then add 1 cup milk to make a smooth paste
      > > 4. Add the paste to the rice mixture. Put to boil and stir continuously
      > > so that no lumps are formed.
      > > 5. Add chicken pieces and half a cup of milk and stir continuously.
      > > 6. Add pepper powder and salt. Put on fire for 5 minutes.
      > > 7. Serve hot.
      > >
      > >
      > >
      > > [Non-text portions of this message have been removed]
      > >
      >
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