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Categories:
chicken broth chicken bouillon cubes carrots celery dill pickles chicken breasts rice milk flour sour cream egg parsley fresh dill
Viewed: 47 - Published at: 2 years agoIngredients
- 8 cup chicken broth
- 2 chicken bouillon cubes
- 2 medium carrots (coarsely grated)
- 1 cup thinly sliced celery
- 5 coarsely grated large dill pickles
- 3 chicken breasts (cooked)
- 3 cup rice
- 1/2 cup milk
- 2 tbsp flour
- 5 tbsp sour cream
- 1 egg
- 1 finely chopped parsley, if desired
- 1 finely chopped fresh dill, if desired
Method
- In large pot with lid, combine chicken broth, bouillon cubes, carrots and celery.
- Cook, covered, over low heat for about 10 minutes.
- Add pickles and cooked chicken and continue cooking for another 15 minutes.
- In a small bowl, beat milk and flour until smooth.
- Stir in a small amount of hot soup into the flour mixture.
- Mix until smooth and pour into soup pot, stirring until well combined.
- Bring soup to a boil, stirring frequently, until soup is slightly thickened.
- Remove from heat.
- In a small bowl, beat egg with sour cream until smooth.
- Pour a small amount of hot soup into sour cream mixture and mix thoroughly.
- Return sour cream mixture to soup pot and stir until smooth.
- Keep sour cream warm but do not boil after this point or egg/sour cream will curdle.
- Add salt and pepper to taste.
- Serve over rice.
- Garnish with parsley and dill, if desired.
