2cupsbrown ricecooked according to package directions
2quartsplus one cup chicken broth
1/2onionchopped
2stalks celerychopped
1green pepperchopped
2large carrotschopped
2Tbspbutter
3Tbspflour
1teaspoonparsley
salt and pepper to taste
Instructions
Melt butter in a stock pot. Add chopped vegetables and cook until tender. Stir in flour with a wooden spoon. Add chicken broth. Stir well and cook until heated.
Add cooked rice, chicken, parsley, salt and pepper. Cook until heated through.