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Diane's Cream Of Chicken Soup Recipe

by CookEatShare Cookbook

Ingredients

6 boneless, skinless chicken breasts, cooked and minced up 12 med. carrots 1 lg. cans chicken stock 7 small zucchinis 5 stalks of celery

3/4 c. flour 2 c. rice 2 bunches green onions, minced 1 quart. half and half 1 1/2 cubes butter

Directions

1. Slice carrots, zucchinis and celery into medium sized chunks. Boil broth in large pot. Add in rice, carrots and celery. Cook 15 min. While soup is cooking, heat butter in separate saucepan. Add in flour and stir continuously till it boils. Remove from heat and add in the half and half. Put back on heat, stirring constantly. Add in about 1 c. of boiling soup to saucepan and keep stirring till it gets thick and is a rolling boil. Add in to soup along with the chicken and green onions. Salt and pepper to taste. Serve with some nice hot crusty loaves of French bread!

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