Chicken and Rice Soup
Garlic Dinner Rolls
Ingredients
- 3 Tbsp butter
- 1½ lb boneless, skinless chicken breasts, cut into ½-inch cubes
- 1 cup chopped onion
- 1 (8-oz) pkg whole mushrooms, sliced
- 3 carrots, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- ¼ cup all-purpose flour
- 1 (48-oz) carton chicken broth
- 1 cup milk
- ¾ cup long-grain white rice
Instructions
- Melt butter in a large Dutch oven over medium-high heat. Add chicken, onion, mushrooms, carrots, celery, garlic, and thyme. Cook, stirring occasionally, until chicken is done and vegetables are tender. Add flour; cook, stirring constantly, 2 minutes.
- Gradually add broth and milk. Bring to a boil, and stir in rice; cover, reduce heat, and simmer 20 minutes or until rice is tender. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 (16-oz) pkg soft dinner rolls
- 2 Tbsp olive oil
- 2 cloves garlic, finely minced
Side Dish Instructions
- Preheat oven to 400°F. Halve rolls lengthwise, and place on a rimmed baking sheet. Brush with oil, and sprinkle with garlic. Bake 5 to 8 minutes or until toasted.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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- Matching Grocery List
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