creamy chicken rice soup

A recipe I found a long time ago just updated it and made it faster to cook
creamy chicken rice soup
A recipe I found a long time ago just updated it and made it faster to cook
Steps
- 1
Rinse rice under water and add to pot. I used Electric presto multi cooker.
- 2
Add carrots pot. I just bought shredded carrots for it is cheaper.
- 3
Add diced onions to pot. What ever kind you want red, yellow or white it all works fine.
- 4
Add diced celery to pot
- 5
Add garlic to pot
- 6
Add bay leaves to pot
- 7
Add Italian seasoning to pot
- 8
Add black pepper to pot
- 9
Add salt to pot
- 10
Add chicken broth to pot
- 11
Add water to pot
- 12
Put chicken breast in pot
- 13
Put lid on pot and cook at 300° for 30 minutes
- 14
After 30 Minutes pull the chicken out in turn down pot to 200°
- 15
Shred the chicken
- 16
Put the chicken back in the pot and put lid back on and cook for 30 more minutes
- 17
Melt the butter in saucepan then add the flour and cook for 1 minute on low heat. Add the milk but slowly while continue whisking the milk in to remove all lumps. Should only take 1-2 minutes. Add to pot the last after cooking.
- 18
Its done when vegetable / rice is tender. Turn off pot and add the bechemel mixture (butter mixture) and let it sit for 5-10 minutes and then enjoy.
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