6 boneless, skinless chicken breasts, cooked and chopped up
12 med. carrots
1 lg. cans chicken stock
7 small zucchinis
5 stalks of celery
3/4 c. flour
2 c. rice
2 bunches green onions, chopped
1 qt. half and half
1 1/2 cubes butter

Slice carrots, zucchinis and celery into medium sized chunks. Boil broth in large pot. Add rice, carrots and celery. Cook 15 minutes. While soup is cooking, melt butter in separate saucepan. Add flour and stir continuously until it boils. Remove from heat and add the half and half. Put back on heat, stirring constantly. Add about 1 cup of boiling soup to saucepan and keep stirring until it gets thick and is a rolling boil. Add to soup along with the chicken and green onions. Salt and pepper to taste. Serve with some nice warm crusty loaves of French bread!