Creamy Chicken Rice Soup

1. 1

   In a large pot over high heat, combine the celery, onion, rice, and broth; bring to a boil. Reduce heat to low, cover and simmer 30 minutes. Remove from heat and set aside.

2. 2

   Melt butter in a medium saucepan. Slowly add the flour, stirring often, to make a roux. Add milk, 1/2 C at a time, while constantly stirring.

3. 3

   Add roux and chicken to the rice mixture and return the rice mixture to the stove over low heat. Season with salt and pepper to taste.

4. 4

   Simmer for 1 hour, stirring frequently.

* Per serving · 4 servings · Values may vary.

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