Creamy Chicken Rice Soup - cooking recipe

Ingredients

1 cup celery, finely chopped
1 1/2 cups onions, chopped
1 cup brown rice
56 ounces chicken broth
1/2 cup butter
3/4 cup flour
3 cups cooked chicken, chopped
6 cups skim milk, divided
salt and pepper, to taste

Preparation

In a large pot over high heat, combine the celery, onion, rice, and broth; bring to a boil. Reduce heat to low, cover and simmer 30 minutes. Remove from heat and set aside.
Melt butter in a medium saucepan. Slowly add the flour, stirring often, to make a roux. Add milk, 1/2 C at a time, while constantly stirring.
Add roux and chicken to the rice mixture and return the rice mixture to the stove over low heat. Season with salt and pepper to taste.
Simmer for 1 hour, stirring frequently.