Instructions: In a lg. saucepan, melt butter. Add onion, carrot, and celery. Cook gently 5 mins. until vegetables are fragrant and tender. Add chicken.

Cook 2 to 3 mins. until chicken loses its raw appearance. Sprinkle with flour. Cook 3 to 4 min., browning lightly. Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 mins. Add milk and bring to a boil. Add rice and cook 5 to 10 mins. longer (if soup is too thick, add a bit more milk; if too thin, cook uncovered for 5 to 10 min. to reduce it). Taste and adjust seasonings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.