Creamy Chicken and Rice Soup

1 1/2 cups chopped celery

1 1/2 cups cuncooked white or brown rice

1 teaspoon chicken bouillon powder

2 (14 ounce) cans chicken broth

1 1/2 cups water

1hopped onion

1/2 cup margarine

3/4 cup all-purpose flour

3 cups chopped, cooked chicken meat

6 cups milk, divided

salt, pepper, paprika to taste

In a pot over high heat, combine celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, Remove from heat and set aside.
In a medium saucepan over medium heat, melt margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
If the soup seems too thick, add some or all of the remaining 2 cups of milk. (you can also add more chicken broth).  Season with salt, pepper and paprika to taste and allow to simmer for 30 minutes to 1 hour, stir twice.

Johan