1 chicken breast, finely diced
1 qt. water
2 tbsp. flour
1 tbsp. green pepper, diced
1 tbsp. celery, finely diced
1/2 c. cooked rice
4 chicken bouillon cubes
2 tbsp. butter
1 tbsp. onion, finely diced
1 tbsp. pimiento, finely diced
1 tbsp. butter
Drops of yellow food coloring

Cook chicken breast in bouillon cubes and water until chicken is tender. Remove chicken breast and reserve stock. You can skim off some fat from stock if desired. Make a roux of butter and flour. Add to stock to thicken. Saute onion, green pepper, celery and pimiento in butter. Add diced chicken and saute until vegetables are tender. Add vegetables, chicken and cooked rice to soup. Add yellow food coloring.

Makes 1 quart.