Creamy Chicken And Rice Soup

Ingredients

• Servings: 8
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped onion
• 2 cups uncooked brown rice
• 1 teaspoon chicken bouillon powder
• 2 (14 ounce) cans chicken broth
• 1 1/2 cups water
• 1 cup margarine
• 3/4 cup all-purpose flour
• 3 cups chopped, cooked chicken meat
• 6 cups milk, divided
• salt and pepper to taste

Recipe

• in a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. remove from heat and set aside.
• in a medium saucepan over medium heat, melt the butter or margarine. slowly add the flour, stirring often, to make a roux. add 4 cups of milk, 1/2 cup at a time, while constantly stirring. add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
• if the soup seems too thick, add some or all of the remaining 2 cups of milk. season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.