Chicken and Vegetable Supper Soup

Ingredients

• 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 margarine
• 6 tablespoons flour
• 2 cups milk or 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

Directions

1. 1

   In a 5 qt kettle over high heat, bring broth to boil.

2. 2

   Add rice, cover, and reduce heat.

3. 3

   Simmer for 10 minutes.

4. 4

   Add carrots, celery, and zucchini, cover and simmer until veges are crisp-tender(about 10 more minutes).

5. 5

   In a small pan, over medium heat, melt butter.

6. 6

   Blend in flour with butter and cook, stirring until bubbly.

7. 7

   Gradually stir in half-and-half.

8. 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. 9

   Add chicken and green onions. Season to taste.

10. 10

    Cook until just heated through.

11. 11

    Sprinkle with parsley.