Ingredients:
the meat from one de-boned rotisserie chicken (equaling about 3 cups shredded)
6 cups chicken broth
1 heaping 1/2 cup scoop of long grain rice (not instant)
2 zucchini, halved and sliced about 1/4 in. thick
2 celery stalks, sliced the same
2 medium carrots, sliced thinly
4 green onions, sliced thinly.
For the Roux:
6 tbs butter
6 tbs flour
2 cups half n half
Bring the chicken broth to a boil, then add the rice. Gently boil for 10 minutes
Add the zucchini, carrots and celery. Cook on medium for 10 minutes.
In the meantime work on your roux.
Melt the butter in a large saucepan (preferably one with sides) and whisk in the flour. Keep stirring and let it start to turn a peanut color and thicken. Slowly add the half and half, and intermittently whisk it until it becomes the consistency of a thick alfredo sauce. Add about a cup of the soup broth to think it a little, and then add the whole thing to the soup once the vegetables are soft.
Add the chicken and the green onions and stir until warmed throughout:)
**Side note. There are a few variations as far as how thick you want it. If you want a true soup, then keep the lid on the pot the whole time you are cooking the rice/veggies. If you like it a little thicker (like we do:) leave the lid off the pot for either the rice 10 min, or the veggies 10 min.
This should feed your whole family plus leftovers..unless you have any eaters like my husband who goes back for 3rds...If you shred your chicken ahead of time (or even cut your veggies too) this soup doesnt take too long to make. It is EXCELLENT with leftover turkey from thanksgiving as well.
Also, it freezes really well.
