Chicken A La Reine Soup - cooking recipe

Ingredients

2 whole chickens (2 1/2 lb. each)
1 gal. water
1 large Spanish onion, quartered
3 carrots, cut in thirds
3 stalks celery, cut in thirds
4 beef bouillon cubes
1 large bay leaf
2 medium green peppers
1 large Spanish onion, 1/4-inch diced
1 (10 oz.) can pimentos, 1/4-inch diced
1 stick margarine
1/2 c. flour
1/2 c. sherry wine
1 c. rice (not Minute rice)
diced chicken meat
1 pt. light cream

Preparation

In a heavy bottomed stockpot, combine fat from stock and margarine.
Over medium heat, melt fats and add peppers and onion; saute until half cooked.
Add flour and stir well.
Continue stirring for 5 minutes.
Do not brown.
Add chicken stock and stir in with a whisk.
Add rice and simmer low for 20 minutes until rice is tender.
Add pimento, chicken meat, sherry and light cream. Bring back to simmer, adjust seasonings and serve.
Yields ten (8-ounce) servings.