Ingredients
- 1,900 ml chicken broth
- 190 gr carrot (finely diced)
- 120 gr onion (finely diced)
- 120 gr rice (cooked)
- 100 gr celery (finely diced)
- 55 gr butter
- 45 gr bell pepper (finely diced)
- 40 gr all purpose flour
Heat butter in a large soup pot and cook onion, celery and carrots until tender over low heat, stirring occasionally. Add flour, cook 5 minutes, stirring constantly. Do not brown. Gradually stir in broth until blended. Bring to a boil, cover and cook over low heat 5 minutes. Add bell pepper, rice and chicken and heat another five minutes. Sti rin warm half and half, heat but do not boil. Season to taste and serve.
