For dinner: Creamy chicken-and-rice soup

Last week I promised I’d share this recipe. It makes an enormous pot, which usually means leftovers, and it’s a crowd pleaser. Enjoy!

1 medium onion, chopped
4 carrots, sliced
4 celery stalks, chopped
1 cube butter
1 c flour
8 c chicken broth
2 boxes Uncle Ben’s long-grain wild rice (not instant), original recipe
4 c half & half
4 c boiled chicken breasts, cubed
2 t parsley flakes
1 t salt
1/2 t pepper
 
Chop onion, carrots and celery and saute in butter until vegetables are tender.  Add flour and stir until smooth.  Add chicken broth and stir until mixture comes to a boil and thickens.  
Prepare rice according to package directions. Add rice, half & half, chicken, parsley, salt and pepper. Simmer until desired temperature.  

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