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Old Fashioned Chicken and Rice Soup

1/4 c Butter
1 Onion; chopped
1 Carrot; diced
1 Celery stalk; diced
1/2 lb Raw chicken; diced
1/3 c Flour
3 c Chicken stock
1/2 ts Salt
1/4 ts Pepper
2 c Milk
1 1/2 c Cooked rice

In a lg. saucepan, melt butter. Add onion, carrot, and celery. Cook gently 5 mins. until vegetables are fragrant and tender. Add chicken. Cook 2 to 3 mins. until chicken loses its raw appearance. Sprinkle with flour. Cook 3 to 4 min., browning lightly. Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 mins. Add milk and bring to a boil. Add rice and cook 5 to 10 mins. longer (if soup is too thick, add a bit more milk; if too thin, cook uncovered for 5 to 10 min. to reduce it). Taste and adjust seasonings.

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