From Sunset Quick Meals with Fresh Foods (ISBN 0-376-02552-2)
Ingredients
6 cups regular-strength chicken broth (I use the low-sodium Swanson's)
1/2 cup long-grain white rice
3 medium-size carrots, cut into 1/8-inch slices
3 stalks celery, cut into 1/4 inch slices (I skip the celery, I substitute 2yellow squash)
2 small zucchini, cut into 1/4-inch slices
6 tablespoons butter
6 tablespoons all purpose flour
2 cups milk (or half and half)
3 cups bite-size pieces cooked chicken or turkey
1/2 cup thinly sliced green onions (including tops)
salt and pepper
Minced parsley
Directions
In a 5-quart Dutch oven (or large pot) over high heat, bring broth to a boil. Add rice; cover, reduce heat, and summer for 10 minutes. Add carrots, celery (or yellow squash), zucchini; cover and simmer until vegetables are tender-crisp (about 10 more minutes).
Meanwhile, in a small pan over medium heat, melt butter. Stir in flour and cook, stirring, until mixture is bubbly. Remove from heat and gradually stir in milk; then stir in about 1 cup of the broth from soup mixture. Return to heat and cook, stirring, until sauce is smooth, thick, and boiling. Stir sauce into soup mixture.
You can skip the above step and have a clear broth soup instead of a cream soup. I have done both and both are good.
Stir in chicken and onions; season to taste with salt and pepper. Cook until heated through (about 1 more minute). Sprinkle with parsley. Makes 4 to 6 servings.