| | Directions | | In a saucepan, combine celery, onions, rice, chicken bouillon and water. Cook about 20 minutes or until most of the water is absorbed. Remove from heat; set aside. To prepare the cream base, combine butter and flour in a small skillet to make a paste. Then add 2 cups of the milk and stir to make a smooth sauce. Add cream base to the rice mixture. Add chicken and remaining 1 cup of milk. Heat thoroughly. If soup seems too thick, add more milk. Add pepper to taste. |
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| Ingredients | | - |  | 3/4 cup celery, chopped |
| - | | 3/4 cup onions, chopped fine |
| - | | 1 cup long grain rice, uncooked |
| - | | 2 cubes chicken bouillon |
| - | | 2 1/2 cups water |
| - | | 1/2 cup butter, melted |
| - | | 4 tablespoons flour |
| - | | 3 cups milk |
| - | | 1 1/2 cups chicken, boiled and chopped |
| - | | Ground black pepper, to taste |
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