Chicken & Vegetable Soup
|Regular strength chicken broth||6 Cup (96 tbs)|
|Long grain white rice||1⁄2 Cup (8 tbs)|
|Carrots||3 Medium, cut into 1/8-inch-thick slices|
|Celery stalks||3 , cut into 1/4-inch-thick slices|
|Zucchini||2 Small, cut into 1/4-inch-thick slices|
|All purpose flour||6 Tablespoon|
|Half and half/Milk||2 Cup (32 tbs)|
|Cooked chicken pieces/Turkey||3 Cup (48 tbs) (Bite Size Pieces)|
|Thinly sliced green onions with tops||1⁄2 Cup (8 tbs)|
|Salt||To Taste, minced|
|Pepper||To Taste, minced|
|Minced parsley||1 Tablespoon|
In a 5-quart pan, bring broth to a boil over high heat.
Add rice; reduce heat, cover, and simmer for 10 minutes.
Add carrots, celery, and zucchini; cover and continue to simmer until vegetables are tender-crisp to bite about 10 more minutes.
Meanwhile, melt butter in a small pan over medium heat.
Stir in flour and cook, stirring, until bubbly.
Remove from heat and gradually stir in half-and-half; then stir in about 1 cup of the broth from soup mixture.
Return to heat and cook, stirring, until sauce is smooth and thickened.
Stir sauce into soup mixture.
Stir in chicken and onions; season to taste with salt and pepper.
Cook until heated through.
Ladle into bowls and sprinkle with parsley.