2 tbsp. salad oil
2 med. stalks celery, chopped
1 lg. carrot, grated
1 med. onion, chopped
3 tbsp. flour
3 chicken bouillon cubes
3/4 c. reg. rice
1 tsp. salt
1/4 tsp. pepper
Cooked chicken (according to taste)
Approx. 8 c. chicken broth
1 tbsp. lemon juice

In large Dutch oven heat oil and cook celery, carrot and onion until tender. Stir in flour until blended and cook 1 minute, stirring constantly. Gradually add 1 cup chicken broth and cook and stir until slightly thickened.

Add remaining broth, rice, salt, pepper and lemon juice. Reduce heat and cover; simmer at least 20 minutes or until rice is tender, stirring occasionally. Add cut up chicken.