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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 10 |
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Directions: Heat margarine 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.
Add green and red pepper or pimento, 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.
Ingredients:
1/4 Cup(s) Margarine
1 Cup(s) Finely diced onion
1 Cup(s) Finely diced celery
1 Cup(s) Finely diced carrots
1/3 Cup(s) All-Purpose flour
2 Quart(s) Chicken broth
1/3 Cup(s) Finely diced green pepper
1/3 Cup(s) Finely diced red pepper
1 Cup(s) Cooked rice
1 Cup(s) Diced cooked chicken breast
1 Cup(s) Half and half, heated |
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