Soup for a Bunch (21 servings) Recipe

In separate pots; cook rice and chicken and set aside. Cube chicken after it cools. In an extra large saucepan, combine first nine ingredients. Bring to a boil, reduce heat; cover and simmer for 30 minutes. In a large soup kettle or stock pot, melt butter (If you like a thick soup, stir in flour at this time, until smooth. I like it brothy and don't use thickening.) Gradually whisk in broth mixture and then whisk in canned soup. Add cooked rice and chicken and simmer until heated thoroughly. NOTE: Have extra chicken broth and a can or two of any cream soup; chicken, mushroom or celery on hand, just in case more people show up. You can add these at any time. I cooked the chicken in just enough water to cover and saved the broth to start off with. Yields approximately 21 servings.