Baked Chicken Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 tablespoon butter (or margarine)
• 1/8 cup all-purpose flour
• 2 (14 1/2 ounce) cans chicken broth (reduced sodium or fat free is fine)
• 2 cups cooked chicken, shredded
• 1/2 teaspoon salt, to taste
• 1/2 teaspoon pepper, to taste
• 1/8 teaspoon garlic powder
• 0.5 (1 1/4 ounce) packet italian salad dressing mix
• 1 cup milk (2% and skim work fine)
• 2 tablespoons lemon juice
• 1 tablespoon wine
• fresh parsley (1 small bunch, coarsely chopped) (optional)
• 2 cups long-grain rice, cooked

Recipe

• 1 in a large pot, melt the butter or margarine.
• 2 after the butter is melted, mix the flour in until smooth.
• 3 slowly pour in chicken broth whisking or stirring continuously until no lumps remain.
• 4 add the shredded cooked chicken, salt, pepper, garlic powder, and italian salad dressing mix; bring to a boil.
• 5 reduce heat and simmer for 12 minutes.
• 6 add the milk, lemon juice, wine and parsley, if desired.
• 7 reduce heat to low, add the cooked rice and cover.
• 8 cook until rice is heated through.
• 9 enjoy!
• 10 some special notes:.
• 11 i do not add veggies to this dish, because the soup at the resturant does not have any in it. however, i am sure that some added carrots or celery would be yummy. also, double the flour and butter to make a thicker soup. we like ours less creamy. for the chicken, i either use leftover baked chicken or i buy a cooked rotisserie chicken from the grocery store and pull all the chicken off of that. i have never tried canned chicken. if anyone uses canned, let me know how it turns out!