Creamy Chicken Vegetable Soup

• chicken broth↗6 cups
• white rice↗1⁄2 cup
• carrots↗3 pieces

  thinly sliced

• celery ribs↗3 pieces

  thinly sliced

• zucchini2 pieces

  thinly sliced

• butter↗6 tablespoons
• flour↗6 tablespoons
• light cream or 2 cups milk↗2 cups
• cooked chicken or 3 cups turkey, in pieces↗3 cups
• thinly sliced green onion, including tops1⁄2 cup
• salt and pepper
• minced parsley

Step-by-step instructions

1. 1

   Bring broth to a boil in a 5-qt.Dutch oven.

2. 2

   Add rice, cover, reduce heat and simmer for 10 minutes.

3. 3

   Add carrots, celery and zucchini, cover and simmer until vegetables are crisp tender, about 10 more minutes.

4. 4

   In a small pan over medium heat, melt butter.

5. 5

   Stir in flour and cook, stirring, until mixture is bubbly.

6. 6

   Remove from heat and gradually stir in cream, then stir in about 1 C. of the broth from soup mixture.

7. 7

   Return to heat and cook, stirring, until sauce is smooth, thick and boiling.

8. 8

   Stir sauce into soup mixture.

9. 9

   Stir in chicken and onions, season to taste with salt and pepper.

10. 10

    Cook until heated through, about 1 more minute.

11. 11

    Sprinkle with parsley.

12. 12

    Serve with warm rolls and a salad.