3 tbsp. chopped onions
1/3 c. chopped celery
2 3/4 c. water
Pinch of pepper (more if you like it spicy)
1/4 tsp. basil
1/4 tsp. parsley flakes
1/4 tsp. oregano
1/4 tsp. garlic salt
1/2 c. rice
2 tbsp. lemon juice (more if you desire)
1 tbsp.. chicken soup base
1/2 c. diced chicken or turkey

Combine all ingredients and bring them to a boil. Simmer for 10 minutes and thicken with a roux (slight amount of cornstarch and water) to a cream soup consistency.

NOTE: Special thanks to the UMD Kirby Cafe and Deli for this recipe.