1 1/2 lbs. boneless chicken
2 (46 oz.) cans College Inn chicken broth
1 sm. onion
1 tbsp. parsley flakes
1/8 tsp. garlic powder (optional)
1/4 tsp. celery seed
3 carrots
4 c. milk
3/4 c. flour
2 c. water
1 tsp. butter
6 chicken bouillon cubes
2 c. instant rice

Cut chicken into small pieces. Clean and cut carrots into julienne pieces. In large pot (8 quart or larger) brown chicken in butter. Add broth, onion, parsley, flakes, garlic, celery, carrots into pot. Bring to a boil, simmer 1/2 hour until carrots are tender. Add milk to flour and mix well. Add mixture of water and bouillon cubes to soup. Bring to boil, stir frequently as soup simmers to keep from sticking to bottom, about 20 minutes. Add rice; simmer. Stir 10 minutes.

Can season to taste with salt, pepper or extra bouillon cubes; be sure to cook long enough to dissolve cubes.