creamy chicken and rice soup

This stick-to-your-ribs soup is hearty and delicious and perfect when you are feeling a bit under-the-weather.  It got a thumbs up from my husband and probably a bigger thumbs up from me. It tastes amazing with a side of cornbread.  For an exciting change, use wild rice instead of white rice.

Creamy Chicken and Rice Soup

• 1/2 large onion, chopped
• 1 large carrot, sliced
• 1 celery rib, chopped
• 2 T. butter or margarine
• 1/2 cup flour
• 8 cups chicken broth
• 3 cups cooked white rice (or wild rice)
• 1 cup chopped cooked chicken breast
• 1/2 t. salt
• 1/4 t. pepper
• 1/4 t. poultry seasoning
• 1 cup evaporated milk

In a large saucepan, saute the onion, carrot, and celery in butter until tender. Stir in the flour until blended. Gradually add broth. Stir in the rice, chicken, salt, and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in milk; cook 3-5 minutes longer. Makes 10 (1 cup) servings.