Yield: 10 cups
¼ Cup Butter
1/3 Cup Red Pepper or Pimiento (finely diced)
1 Cup Onion (finely diced)
1 Cup Rice (cooked)
1 Cup Celery (finely diced)
1 Cup Cooked Chicken Breast (diced)
1 Cup Carrots (finely diced)
1 Cup Half and Half (heated)
1/3 Cup Flour
Salt and White Pepper (to taste)
8 Cups Chicken Broth
1/3 Cup Green Pepper (finely diced)
1. Heat butter in a large saucepot and cook onion, celery and carrots over low heat until tender, stirring occasionally. Add flour and cook for 5 minutes, stirring constantly. Do not brown. Gradually stir in chicken broth until blended. Bring to a boil, cover, and cook over low heat 5 minutes.
2. Add green and red pepper or pimiento, rice and chicken and heat another 5 minutes. Stir in hot half and half. Heat but do not boil. Season to taste with salt and pepper. If all soup is not used when prepared, it may be frozen.