Creamy Chicken Rice
Here is another home style soup I make for the deli..it is basically a chicken rice, but I finish it off with a bit of slurry and half and half to make it a great soup for a cold day..
chicken stock or water with powdered base
Frozen corn and peas
flour for slurry
milk or cream
Add the first 7 ingredients, cover with about 3-4 parts water and bring to a boil..simmer for about 15-20 minutes..Add a bit of corn and peas to add color..then, add slurry to thicken the broth and let flour cook for about 5 minutes, and now add milk or cream as desired..I add the cooked rice at the end to make sure the amount is right, because if I add too much it will continue to expand as the soup sits in the cauldron..you be the judge...then, I adjust the seasoning and some fresh chopped parsley..