Chicken & Vegetable Soup
|Regular strength chicken broth/6 chicken bouillon cubes dissolved in 6 cups hot water||6 Cup (96 tbs)|
|Long grain white rice||1⁄2 Cup (8 tbs)|
|Carrots||3 Medium, cut into 1/8-inch slices|
|Celery stalks||3 , cut into 1/4-inch slices|
|Zucchini||2 Small, cut into 1/4-inch slices|
|All purpose flour||6 Tablespoon|
|Half and half/Milk||1 Pint (2 Cups Light Cream)|
|Cubed cooked chicken/Bite size pieces cooked turkey||3 Cup (48 tbs) (Bite Size Pieces)|
|Thinly sliced green onions with tops||1⁄2 Cup (8 tbs)|
|Minced parsley||2 Tablespoon|
In a 5-quart Dutch oven over high heat, bring broth to a boil.
Add rice; cover, reduce heat, and simmer for 10 minutes.
Add carrots, celery, and zucchini; cover and simmer until vegetables are tender-crisp (about 10 more minutes).
Meanwhile, in a small pan over medium heat, melt butter.
Stir in flour and cook, stirring, until mixture is 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, thick, and boiling.
Stir sauce into soup mixture.
Stir in chicken and onions; season to taste with salt and pepper.
Cook until heated through (about 1 more minute).
Sprinkle with parsley.