Tasty Chicken Soup

1. 1

   Cook leg quarters in 4 quarts water until tender; remove meat from bones and chop.

2. 2

   Add water to make 3 quarts.

3. 3

   Heat butter and add 1 cup flour.

4. 4

   Cook 5 minutes.

5. 5

   Stir onions, carrots and celery into the roux and cook 10 minutes.

6. 6

   Add chicken broth, chicken pieces and 1 cup long grain rice (uncooked), salt and pepper and bring to boil.

7. 7

   Cover, reduce heat and simmer 20 minutes.

8. 8

   Add half and half and heat.

9. 9

   4 1/2 quarts.

10. 10

    This freezes well before adding half and half.

* Per serving · 4 servings · Values may vary.

No additional tips available.