In a large saucepan, saute the onion, carrot and celery in margarine until tender. Stir in flour until blended. gradually add broth.
Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives.
Originally Submitted
12/5/2007
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