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1 chopped carrot
1 chopped onion
2 tbsp. unsalted butter, melted
1 qt. chicken broth
Bits of chicken, chopped up
1 1/2 c. cooked brown rice
1 tbsp. Spike seasoning
1 1/2 c. milk
6 tbsp. flour
1 c. frozen green peas
2 tbsp. chopped parsley
Salt to taste

Saute carrots and onions in butter. Combine with chicken broth (almost boiling), bits of chicken, cooked brown rice and Spike. Reduce heat and simmer until vegetables are tender and flavors blended.

In bowl, blend flour into milk with a wire whisk until smooth, no lumps. Stir flour-milk mixture into soup and continue to stir until thickened. About 5 to 7 minutes before serving, add the peas, parsley and salt. This is a great soup to make when you have leftover chicken or turkey bones to make broth with and bits of meat on the bones to use up.

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