Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Poultry Soup
1 cup butter
1 cup flour
3 onions — chopped
2 large carrots, — diced
2 stalks celery — chopped
To make the roux: Melt butter, add flour. Cook stirring constantly 5 minutes. Then add the vegetables. Cook 10 minutes. Stir often.
Add broth, chicken, rice, salt, and pepper. Cover and reduce heat. Let simmer 20 minutes or until rice is tender.
Add half and half. Cook until heated. You can probably turn off the heat as it should not boil after adding the half and half.
Yield: “16 cups”
Per Serving (excluding unknown items): 2219 Calories; 186g Fat (74.1% calories from fat); 19g Protein; 127g Carbohydrate; 11g Dietary Fiber; 497mg Cholesterol; 1955mg Sodium. Exchanges: 6 1/2 Grain(Starch); 5 1/2 Vegetable; 36 1/2 Fat.
NOTES: From: 1990 Southern Living Cook Book and Elizabeth Gadihe
2 thoughts on “WILLIAMSBURG CHICKEN SOUP”
how much chicken, broth & rice???
Unfortunately, that seems to have been lost in translation over the years. We don’t have any record of it in our recipes anywhere. I even had my grandmother scour old notes and what not. It is gone… Sorry about that.
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