Claudine'S Homemade Chicken Rice Soup

• 4 chicken breasts or a whole fryer
• 8 Tbsp. butter
• 6 Tbsp. flour (heaping)
• 8 c. broth
• 1 or 2 carrots, cooked
• 2 stalks celery, cooked
• onion (optional)
• 4 c. rice, cooked
• salt and pepper to taste
• chicken seasoning
• paprika
• onion salt
• 3 Tbsp. parsley
• 1 small can condensed evaporated milk

1. Cook chicken; save broth.
2. Cut chicken into tiny pieces.
3. In a large pot, melt margarine.
4. Add flour and stir.
5. Slowly add broth. Add to broth carrot, celery and onion.
6. Then add cooked rice. Use low temperature.
7. Add salt and pepper.
8. Add chicken seasoning, paprika, onion salt and parsley.
9. Add evaporated milk.
10. Simmer 30 to 45 minutes.
11. Should be fairly thick.

chicken breasts, butter, flour, broth, carrots, stalks celery, onion, rice, salt, chicken seasoning, paprika, onion salt, parsley, condensed evaporated milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=631279 (may not work)