Ingredients
-
7 cups chicken broth
-
3 medium carrots, sliced 1/8-inch thick
-
3 stalks celery, sliced 1/4-inch thick
-
2 small zucchini, sliced 1/4-inch thick
-
6 tablespoons butter or 6 tablespoons margarine
-
6 tablespoons flour
-
2 cups milk or 2 cups half-and-half
-
4 cups cooked chicken, chopped into bite-sized pieces
-
salt and pepper, to taste
-
1/4 cup parsley, minced
-
1/2 cup green onion, thinly sliced
-
1/2 cup rice
Instructions
- In a 5 qt kettle over high heat, bring broth to boil.
- Add rice, cover, and reduce heat.
- Simmer for 10 minutes.
- Add carrots, celery, and zucchini, cover and simmer until veges are crisp-tender(about 10 more minutes).
- In a small pan, over medium heat, melt butter.
- Blend in flour with butter and cook, stirring until bubbly.
- Gradually stir in half-and-half.
- or milk. Stir in 1 C of broth from soup mixture. Continue cooking and stirring until sauce boils and thickens. Add to soup mixture.
- Add chicken and green onions. Season to taste.
- Cook until just heated through.
- Sprinkle with parsley.