Chicken And Vegetable Supper Soup

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 7 cups chicken broth
• 1/2 cup rice
• 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
• 1/2 cup green onion, thinly sliced
• salt and pepper, to taste
• 1/4 cup parsley, minced

Recipe

• 1 in a 5 qt kettle over high heat, bring broth to boil.
• 2 add rice, cover, and reduce heat.
• 3 simmer for 10 minutes.
• 4 add carrots, celery, and zucchini, cover and simmer until veges are crisp-tender(about 10 more minutes).
• 5 in a small pan, over medium heat, melt butter.
• 6 blend in flour with butter and cook, stirring until bubbly.
• 7 gradually stir in half-and-half.
• 8 or milk. stir in 1 c of broth from soup mixture. continue cooking and stirring until sauce boils and thickens. add to soup mixture.
• 9 add chicken and green onions. season to taste.
• 10 cook until just heated through.
• 11 sprinkle with parsley.