Pour water (or chicken stock if using) and bouillon cubes into large stockpot. Set to boiling on stove top.
Once boiling add rice and reduce heat to simmer. Simmer at least 15 min. (Note: this is not the time recommended on the box.) Stir occasionally to remove stuck rice grains from bottom of pot.
Cube chicken breasts and cook until almost done in a large skillet over medium heat.
Remove chicken from heat.
In the same skillet, add the garlic, stir to heat, add remaining veggies. Cook until Onion is just translucent.
Add chicken back to the skillet and cook until done.
Add chicken and veggies to the stockpot and bring the heat up to medium. Not boiling.
Add milk. This may also work well with half & half. I didn't have any on hand.
Scrape the cooked bits off the bottom of the skillet and add the butter. After it is melted, slowly incorporate the flour to make a roux.
Do not brown the roux, but keep it in the 'blonde' stage. Once all the flour is incorporated and the roux is just bubbly, add to the soup to desired thickness. I added all of it and it was perfect.
TASTE and season with salt and pepper to your liking.
Season with Parsley and Thyme.
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|Serving Size: 1 Serving (495g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 167 (51%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 11.1g||56 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 91.5mg||28 %|
|Sodium 274.3mg||9 %|
|Potassium 423.8mg||11 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 15.7g|
|Protein 22.4g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 325
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