Creamy Chicken and Rice Soup

[COOK TIME: 40 MIN]

Ingredients
1 1/2 cups chopped celery
1 1/2 cups chopped onion
2 cups uncooked rice
1 teaspoon chicken bouillon powder
2 (14 ounce) cans chicken broth
1 1/2 cups water
1 cup butter
3/4 cup all-purpose flour
3 cups chopped, cooked chicken meat
6 cups milk, divided
salt and pepper to taste

Directions
In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil.

Reduce heat to low, cover and simmer for 20 minutes, or until the rice has absorbed most of the liquid.

Remove from heat and set aside.
In a medium saucepan over medium heat, melt the butter or margarine.

Slowly add the flour, stirring often, to make a roux.

Add 4 cups of milk, 1/2 cup at a time, while constantly stirring.

Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
If the soup seems too thick, add some or all of the remaining 2 cups of milk.

Season with salt and pepper to taste.

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Perfect for a cold evening.