2 cups whole milk or half&half if you like richer cream soups
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2 cups diced, cooked chicken or ham
Instructions
Prepare rice according to package directions. Melt the butter or margarine in a large pot over medium heat. Add the onion, celery and carrots and saute for 5 to 10 minutes, or until almost tender. Stir in the four and salt and pepper to taste. Add the broth and milk, whisking constantly. Stir until soup thickens. Add the rice and the chicken and allow to heat through, about 10 minutes. Do not bring to a boil.
Originally Submitted
9/17/2009
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