Title: Old Fashioned Chicken and Rice Soup
Categories: Soup Chicken Canadian
Yield: 6 Servings

1/4	c	Butter
1		Onion; chopped
1		Carrot; diced
1		Celery stalk; diced
1/2	lb	Raw chicken; diced
1/3	c	Flour
3	c	Chicken stock
1/2	ts	Salt
1/4	ts	Pepper
2	c	Milk
1 1/2	c	Cooked rice

In a lg. saucepan, melt butter. Add onion, carrot, and celery. Cook gently 5 mins. until vegetables are fragrant and tender. Add chicken. Cook 2 to 3 mins. until chicken loses its raw appearance. Sprinkle with flour. Cook 3 to 4 min., browning lightly. Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 mins. Add milk and bring to a boil. Add rice and cook 5 to 10 mins. longer (if soup is too thick, add a bit more milk; if too thin, cook uncovered for 5 to 10 min. to reduce it). Taste and adjust seasonings.

Source: 1995 Ontario Milk Marketing Board Calendar

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