CHICKEN SOUP WITH RICE Recipe

In a saucepan, combine celery, onions, rice, chicken bouillon and water. Cook about 20 minutes or until most of the water is absorbed. Remove from heat; set aside. To prepare the cream base, combine butter and flour in a small skillet to make a paste. Then add 2 cups of the milk and stir to make a smooth sauce. Add cream base to the rice mixture. Add chicken and remaining 1 cup of milk. Heat thoroughly. If soup seems too thick, add more milk. Add pepper to taste.