Creamy Chicken Soup with Sweet Potatoes and Rice
AuthorMabDifficultyBeginnerMelt butter in the bottom of a large stock pot.
To the butter add all vegetables and the flour and stir until flour starts to brown slightly.
Add the chicken and a small amount of the stock to keep from sticking.
Cook until chicken is no longer pink on the outside then add the rest of the stock.
Cook on low, letting it simmer, for about 15 minutes then add the uncooked rice and milk.
Cook until rice is soft, about 10-15 minutes.
Season and adjust thickness as desired, adding more flour if you want it thicker or more stock if you want thinner.
Ingredients
Directions
Melt butter in the bottom of a large stock pot.
To the butter add all vegetables and the flour and stir until flour starts to brown slightly.
Add the chicken and a small amount of the stock to keep from sticking.
Cook until chicken is no longer pink on the outside then add the rest of the stock.
Cook on low, letting it simmer, for about 15 minutes then add the uncooked rice and milk.
Cook until rice is soft, about 10-15 minutes.
Season and adjust thickness as desired, adding more flour if you want it thicker or more stock if you want thinner.