Chicken Rice Soup

Fall is one of my favorite times of the years because I get to start making soup as much as I want again.  Here is one of my all time favorites made easier with THRIVE!

• 2 cups diced chicken or THRIVE Chopped Chicken
• 3 cups hot water 
• 1 1/2 cups THRIVE Rice
• 1/2 cup THRIVE Carrots
• 3 1/2 cups water
• 1 cup THRIVE Chopped Onions (freeze dried)
• 1 1/2 cups THRIVE Celery
• 4 cups Water
• 1 cup Butter
• 1 cup THRIVE Flour
• 8 cups water
• 2 Tbsp. THRIVE Chicken Bouillon
• 2 cups Milk
• Salt and Pepper to taste

1. If you are using THRIVE Chopped Chicken, place the chicken in a bowl and add 3 cups hot water.  Stir and set aside.  
2. Cook rice according to directions
3. In a large pan combine carrots and 3 1/2 cups water.  Bring to a boil and simmer for 6 min.  Remove from heat and add the celery and onions and let sit.  
4. In a large pot, melt the butter and then blend in the flour.  Add 8 cups water, bouillon, and milk and stir still smooth.
5. Drain any excess water from the chicken and the vegetables and add to the soup.  Bring to a boil and simmer for 8-10 minutes, stirring occasionally.  Add salt and pepper to taste.