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Chicken a la Reine Soup


1/4 cup Margarine
1 cup Finely diced onion
1 cup Finely diced celery
1 cup Finely diced carrots
1/3 cup All-purpose flour
8 cup Chicken broth
1/3 cup Finely diced green pepper
1/3 cup Finely diced red pepper
1 cup Cooked rice
1 cup Finely diced cooked chicken
1 cup Half and half, heated
Salt and white pepper to taste

Yield: 10 servings

Heat margarine in a large saucepan and cook onion, celery and carrots over low heat until tender, stirring occasionally. Add flour and cook for 5 minutes, stirring constantly. Do not brown. Gradually stir in chicken broth until blended. Bring to a boil, cover, and cook over low heat 5 minutes. Add green and red pepper, rice and chicken and heat another 5 minutes. Stir in hot half and half. Heat but do not boil. Season to taste with salt and pepper. This soup may be made ahead and frozen

From: Coral Isle Cafe and Polynesian Villiage Resort, Disney World




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.