Tasty Chicken Soup - cooking recipe

Ingredients

4 leg quarters
1 c. butter
1 c. flour
3 onions, chopped
2 large carrots, diced
2 stalks celery, diced
1 c. long grain rice
2 tsp. salt
3/4 tsp. black pepper
2 c. half and half

Preparation

Cook leg quarters in 4 quarts water until tender; remove meat from bones and chop.
Add water to make 3 quarts.
Heat butter and add 1 cup flour.
Cook 5 minutes.
Stir onions, carrots and celery into the roux and cook 10 minutes.
Add chicken broth, chicken pieces and 1 cup long grain rice (uncooked), salt and pepper and bring to boil.
Cover, reduce heat and simmer 20 minutes.
Add half and half and heat.
Yield:
4 1/2 quarts.
This freezes well before adding half and half.