Chicken Vegetable Supper Soup

• 6 to 7 Cups Chicken Broth
• 1/2 Cup Rice
• 3 Medium Carrots, sliced
• 3 Stalks of Celery, sliced
• 2 Small Zucchini, sliced
• 6 Tbsp Butter
• 6 Tbsp Flour
• 1 Pint Half and Half or light cream
• 4 Cups Cooked Chicken, chopped into 3/4" pieces
• 1/2 Cup Green Onions, thinly sliced
• 1/4 Cup Parsley, finely chopped

1. In a 5 qt. pot heat chicken broth to boiling. Add rice, cover, reduce heat and simmer for 10 minutes. Add carrots, celery, and zucchini. Simmer covered until vegetables are tender (about 10 minutes).
2. To make a white sauce, melt the butter in a medium saucepan, and blend in the flour. Cook until bubbly (stir constantly). Remove pan from heat and slowly blend in the cream. Add approximately 1 cup of broth from the soup pot. Return the saucepan to the heat and stir until the mixture comes to a boil and thickens.
3. Slowly add the mixture to the soup pot while stirring constantly. Add the chicken pieces, and green onions. Add salt and pepper to taste. Heat until chicken is warmed through. Sprinkle with parsley before serving.

chicken broth, rice, carrots, stalks of celery, zucchini, butter, flour, light cream, chicken, green onions, ubc

Taken from www.epicurious.com/recipes/member/views/chicken-vegetable-supper-soup-50011541 (may not work)