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CHICKEN AND RICE SOUP




List of Ingredients



• 3/4 CUP FINELY CHOPPED CELERY
  
• 3/4 CUP FINELY CHOPPED ONION
  
• 1 CUP UNCOOKED, LONG GRAIN RICE
  
• 2 CHICKEN BOUILLON CUBESSS
  
• 2 1/2 CUPS WATER
  
• 1/2 CUP MELTED BUTTER
  
• 4 TABLESPOONS FLOUR
  
• 2 CUPS MILK OR 1/2 AND 1/2
  
• 1 1/2 CUPS CHOPPED COOKED CHICKEN
  
• 1 CUP MILK
  
• GROUND PEPPER
  
• SALT
  






Instructions



1. COOK CELERY, ONION, RICE, BOUILLON AND WATER ABOUT 20 MINUTES OR UNTIL MOST OF THE WATER IS ABSORBED BY THE RICE. REMOVE FROM THE HEAT AND SET ASIDE.
   
2. IN A SMALL SKILLET, COMBINE BUTTER AND FLOUR MAKING A PASTE. ADD 2 CUPS MILK OR 1/2 AND 1/2 AND STIR TO MAKE A SMOOTH SAUCE.
   
3. ADD CREAM BASE TO THE RICE MIXTURE. ADD THE CHICKEN AND 1 CUP MILK. IF THE SOUP IS TOO THICK, YOU CAN ADD MORE MILK. ADD PEPPER AND SALT TO TASTE.
   
4. 8 SERVINGS