2 c. chicken broth
1/4 c. dry rice
2 tbsp. chopped onion
1 tsp. parsley flakes
3/4 c. milk
2 c. diced chicken, cooked
1 carrot, grated
1 potato, grated
salt and pepper to taste

Simmer rice and vegetables in chicken broth being sure to have 2 cups broth remaining when rice is tender. Water may have to be added. Add seasonings, cooked chicken and milk.

Bring to boiling point but do not boil.