Need help recreating a recipe

[Kathy B]

Ate a delicious Italian Chicken and Rice soup on a trip this summer. I did manage to get the ingredient list, but not the quantities.

Comparisons to similar on-line recipes helped me estimate amounts, but I am not sure what to do about the roux, as I have very little experience with it. I know butter and flour, but how much, and when/how exactly do I add it?

Also, how much water/stock? They didn't mention water or stock, but I am sure chicken stock would only add to the flavor. There is tomato sauce in the list, and I don't have a good idea how much of that with a roux and stock would make a good base. HELP!! Any suggestions welcome!

Here is the ingredient list with my guesses at amounts in ( ):

Italian Chicken and Rice Soup

(1 medium) onion
(2 stalks) celery, sliced
(2 cloves) garlic, minced
(1/4 tsp) pepper
(1/2 tsp) organo
(1/2 c) rice
(2 c) shredded chicken
(???) tomato sauce

Thickened with roux of butter and flour.

[Canice]

I typically use 2T butter, 2T flour, and one cup milk for a standard roux. If I want it thinner I halve the butter and flour, which I probably would if the rice is going to cook in the soup.

I think that plus a quart of chicken stock would do, though I'd start w/3 cups stock and see how it looks as the rice cooks and the liquid evaporates.

Not sure about the tomato sauce. I would probably add about 2T tomato paste with the uncooked rice.

My process would be:

Heat pot, then olive oil (about 1-2 T) in a heavy soup pot. Add onions and celery to sweat, about 4 minutes. Add garlic, salt, pepper, and dried oregano and cook another minute more. Stir in rice and let it get lightly golden, a few minutes. Stir in tomato paste and still-warm roux. Add 3 cups chicken broth and bring to a boil. Reduce heat to a simmer and let rice cook through.

Don't know if that's technically "correct" but it's how I'd tackle it!

[sneezles]

You could also use a buerre manié ( a combination of flour and butter) which is what I use for my baked potato soup. It's 6 tbs butter softened enough to mix with 8 tbs of flour and this is added, in small pieces to 3 cups of hot milk. Once all the buerre manié has dissolved and the milk is thickened I add the chicken stock.

[Kathy B]

Thanks for the input....exactly what I needed. I will report back after I try it!