Creamy Chicken Vegetable Soup

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This is great for a cold winter night. Use a good canned or homemade chicken broth. I sometimes use a store bought rotisserie chicken, which adds another dimension to the flavor.

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Steps

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Bring broth to a boil in a 5-qt.

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Dutch oven.

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

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

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In a small pan over medium heat , melt butter.

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

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Remove from heat and gradually stir in cream , then stir in about 1 c.

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Of the broth from soup mixture.

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

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Stir sauce into soup mixture.

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

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Cook until heated through , about 1 more minute.

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Sprinkle with parsley.

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Serve with warm rolls and a salad.

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Ingredients

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chicken broth, white rice, carrots, celery ribs, zucchini, butter, flour, light cream, cooked chicken, green onion, salt and pepper, parsley