Yield: 10 servings
Measure | Ingredient |
---|---|
¼ cup | Margarine |
1 cup | Finely diced onion |
1 cup | Finely diced celery |
1 cup | Finely diced carrots |
⅓ cup | All-purpose flour |
8 cups | Chicken broth |
⅓ cup | Finely diced green pepper |
⅓ cup | Finely diced red pepper |
1 cup | Cooked rice |
1 cup | Finely diced cooked chicken |
1 cup | Half & half, heated |
\N \N | Salt and white pepper to tas |
Heat margarine in a large saucepan and cook onion, celery and carrots over low heat until tender, stirring occasionally. Add flour and cook for 5 minutes, stirring constantly. Do not brown. Gradually stir in chicken broth until blended. Bring to a boil, cover, and cook over low heat 5 minutes. Add green and red pepper, rice and chicken and heat another 5 minutes. Stir in hot half and half. Heat but do not boil. Season to taste with salt and pepper. This soup may be made ahead and frozen From: Coral Isle Cafe and Polynesian Villiage Resort Disney World