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1/4 c margarine 1/3 c finely diced green pepper
1 c finely diced onion 1/3 c finely diced red pepper
1 c finely diced celery 1 c cooked rice
1 c finely diced carrots 1 c diced cooked chicken breast
1/3 c all-purpose flour 1 c half & half, heated
8 c chicken broth 1 ds salt and white pepper
10 servings
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. Makes 10 cups.
* This soup may be made ahead and frozen
1 c finely diced onion 1/3 c finely diced red pepper
1 c finely diced celery 1 c cooked rice
1 c finely diced carrots 1 c diced cooked chicken breast
1/3 c all-purpose flour 1 c half & half, heated
8 c chicken broth 1 ds salt and white pepper
10 servings
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. Makes 10 cups.
* This soup may be made ahead and frozen
