Ingredients

6 cups chicken broth or 6 chicken bouilion cubes dissolved in 6 cups hot water
1/2 cup long-grain white rice
3 medium-size carrots, cut into 1/8 inch slices
3 medium-size carrots, cut into 1/8-inch slices
3 stalks celery, cut into 1/4-inch slices
2 small zucchini, cut into 1/4-inch slices
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
1 pint half-and-half (light cream) or milk
3 cups bite-size pieces cooked chicken or turkey
1/2 cup thinly sliced green onion (including tops)
Salt and pepper
Minced parsley

Directions

In a 5-quart Dutch oven over high heat, bring broth to a boil. Add rice; cover, reduce heat, and simmer for 10 minutes. Add carrots, celery, and zucchini; cover and simmer until vegetables are tender-crisp (about 10 min.).

Meanwhile, in a small pan over medium heat, melt butter. Stir in flour and cook, stirring, until mixture is bubbly. Remove from heat and gradually stir in half-and-half; then stir in about 1 cup of the broth from soup mixture. Return to heat and cook, stirring, until sauce is smooth, thick, and boiling. Stir sauce into soup mixture.

Stir in chicken and onions; season to taste wit hsalt and pepper. Cook until heated through (about 1 min.). Sprinkle with parsley.