Creamy Chicken And Rice Soup

• 1/2 c. uncooked brown rice
• 1 1/2 c. water
• 4 c. ready to serve chicken broth
• 1/2 c. diced green pepper
• 1/2 c. diced celery
• 1/4 c. diced onion
• 1/4 c. shredded carrot
• 2 Tbsp. chopped fresh mushrooms
• 1/2 tsp. minced garlic
• 2 Tbsp. corn oil margarine, melted
• 1/2 c. all-purpose flour
• 1 1/2 c. diced cooked chicken
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. diced pimiento
• 1/4 tsp. salt
• 1/4 tsp. white pepper
• 1 c. evaporated skim milk

1. Combine rice and water in a large saucepan.
2. Cover and bring to a boil.
3. Reduce heat and simmer 15 minutes.
4. Drain.
5. Add chicken broth to rice in saucepan.
6. Cover and simmer 30 minutes.
7. Remove from heat and set aside.
8. Saute green pepper, celery, onion, carrot, mushrooms and garlic in margarine in a large skillet until tender.
9. Stir in flour and cook over medium heat 1 to 2 minutes. Add chicken, parsley, pimiento, salt, pepper and rice mixture to mixture in skillet.
10. Stir in evaporated skim milk.
11. Cook over medium heat, stirring frequently, until mixture is thoroughly heated (do not boil).
12. Yield:
13. 2 quarts.
14. Serving size:
15. 1 cup. (Low cholesterol recipe.)

brown rice, water, ready, green pepper, celery, onion, shredded carrot, mushrooms, garlic, corn oil margarine, allpurpose, chicken, parsley, pimiento, salt, white pepper, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=222476 (may not work)