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Chicken a la Reine Soup

1/4 c Margarine
1 c Finely diced onion
1 c Finely diced celery
1 c Finely diced carrots
1/3 c All-purpose flour
8 c Chicken broth
1/3 c Finely diced green pepper
1/3 c Finely diced red pepper
1 c Cooked rice
1 c Finely diced cooked chicken
1 c Half & half, heated
Salt and white pepper to tas

Heat margarine in a large saucepan and cook onion, celery and carrots over low heat until tender, stirring occasionally. Add flour and cook for 5 minutes, stirring constantly. Do not brown. Gradually stir in chicken broth until blended. Bring to a boil, cover, and cook over low heat 5 minutes. Add green and red pepper, rice and chicken and heat another 5 minutes. Stir in hot half and half. Heat but do not boil. Season to taste with salt and pepper. This soup may be made ahead and frozen

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