Chicken A La Reine Soup

• 2 whole chickens (2 1/2 lb. each)
• 1 gal. water
• 1 large Spanish onion, quartered
• 3 carrots, cut in thirds
• 3 stalks celery, cut in thirds
• 4 beef bouillon cubes
• 1 large bay leaf
• 2 medium green peppers
• 1 large Spanish onion, 1/4-inch diced
• 1 (10 oz.) can pimentos, 1/4-inch diced
• 1 stick margarine
• 1/2 c. flour
• 1/2 c. sherry wine
• 1 c. rice (not Minute rice)
• diced chicken meat
• 1 pt. light cream

1. In a heavy bottomed stockpot, combine fat from stock and margarine.
2. Over medium heat, melt fats and add peppers and onion; saute until half cooked.
3. Add flour and stir well.
4. Continue stirring for 5 minutes.
5. Do not brown.
6. Add chicken stock and stir in with a whisk.
7. Add rice and simmer low for 20 minutes until rice is tender.
8. Add pimento, chicken meat, sherry and light cream. Bring back to simmer, adjust seasonings and serve.
9. Yields ten (8-ounce) servings.

chickens, water, spanish onion, carrots, stalks celery, bay leaf, green peppers, spanish onion, pimentos, margarine, flour, sherry wine, rice, chicken meat, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723667 (may not work)