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
-
1 cup milk (2% and skim work fine)
-
2 tablespoons lemon juice
-
1 tablespoon white wine
-
fresh parsley (1 small bunch, coarsely chopped)
-
2 cups long-grain rice, cooked
-
0.5 (1 1/4 ounce) packet Italian salad dressing mix
Instructions
- In a large pot, melt the butter or margarine.
- After the butter is melted, mix the flour in until smooth.
- Slowly pour in chicken broth whisking or stirring continuously until no lumps remain.
- Add the shredded cooked chicken, salt, pepper, garlic powder, and Italian salad dressing mix; bring to a boil.
- Reduce heat and simmer for 12 minutes.
- Add the milk, lemon juice, white wine and parsley, if desired.
- Reduce heat to low, add the cooked rice and cover.
- Cook until rice is heated through.
- ENJOY!
- SOME SPECIAL NOTES:
- 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!