Title: Chicken a la Reine Soup
Categories: Poultry Soup
Yield: 10 Servings
| 1/4 | c | Margarine |
| 1 | c | Finely diced onion |
| 1 | c | Finely diced celery |
| 1 | c | Finely diced carrots |
| 1/3 | c | All-purpose flour |
| 8 | c | Chicken broth |
| 1/3 | c | Finely diced green pepper |
| 1/3 | c | Finely diced red pepper |
| 1 | c | Cooked rice |
| 1 | c | Diced cooked chicken breast |
| 1 | c | Half & half, heated |
| 1 | ds | Salt and white pepper |
Heat margarine in a large saucepan 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, 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. Makes 10 cups. * This soup may be made ahead
and frozen