For 4 servings you will need:

3 half chicken breasts (about 1 1/2 lbs.)
1 stalk celery, thinly sliced
1 sm. onion, finely chopped
1 tsp. salt
1/4 tsp. whole white peppercorns
1/8 tsp. dried thyme leaves
3 c. water
1 sweet red bell pepper, seeded and slivered
2 tbsp. butter
1 tbsp. all purpose flour
2 tbsp. long grain white rice
1 c. half and half (light cream)
1 egg
1 tbsp. lemon juice
Chopped parsley and lemon slices for garnish

In a large saucepan combine chicken breasts, celery, onion, salt, white peppercorns, thyme and water. Bring to boiling, cover. Reduce heat, simmer 30 minutes. Strain, reserving broth. Discard vegetables, seasonings, bones and skin. Cut chicken into bite-sized piecse and reserve.

In a 3-quart saucepan, cook red pepper in heated butter until tender but not brown; remove and reserve pepper strips.

To butter in pan add flour and rice; stir until bubbly. Remove from heat. Gradually stir in reserved broth. Cook, stirring, until liquid boils. Cover and simmer until rice is just tender, about 20 minutes. Mix in half and half.

Beat egg and lemon juice in a small bowl; stir in a little of the hot broth. Return egg mixture to hot broth. Mix in red pepper and chicken. Cook over medium heat, stirring until steaming hot (do not boil). Salt, if needed. Garnish with parsley and lemon.

Tips: If red pepper is not available, you can substitute a green one. The flavor will be more pungent and less sweet - but equally delicious.

For 8 servings: Double the ingredients.

This velvety soup might be served as a family main dish for a Sunday night supper, with thick slices of freshly baked whole grain bread and butter.

Preparation time: about 20 minutes. Cooking time: 40 minutes.