3/4 c. butter
3/4 c. flour
1/2 c. green pepper
1/2 c. onion
1/2 c. celery
1/2 c. carrots
1 c. warm milk
2 c. hot chicken broth
1 c. warm cream
1 1/2 c. cooked chicken
4 c. broth
3/4 c. rice

Blend butter and flour in large kettle. Add chopped green pepper, onion, celery, onions, 1 cup milk, chicken broth, and 1 cup cream.

After cooking well, add 4 cups broth. Bring to boil and add rice and stir until rice is tender. Then reduce heat and add cooked chicken. Salt and pepper to taste. Makes 2 1/2 quarts.