1/4 cup butter 1 cup finely diced onion 1 cup finely diced carrot 1 cup finely diced celery 1/3 cup all-purpose flour 2 quarts chicken broth 1/3 cup finely diced bell pepper 1 cup rice
cooked 1 cup half and half :
heated salt and white pepper -- to taste 1 cup or more finely diced chicken Heat butter in a large soup pot and cook onion, celery and carrots until tender over low heat, stirring occasionally. Add flour, cook 5 minutes, stirring constantly. Do not brown. Gradually stir in broth until blended. Bring to a boil, cover and cook over low heat 5 minutes. Add bell pepper, rice and chicken and heat another five minutes. Sti rin warm half and half, heat but do not boil. Season to taste and serve.