Name: Chicken A La Reine Soup
Prep time: 5 min
Total time: 25 min
Yield: 10 cups

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Chicken A La Reine Soup

(This was also served at the Coral Isle Cafe at the Polynesian)

Yield: 10 cups

1/4 cup margarine 1/3 cup finely diced red pepper or pimiento

1 cup finely diced onion 1 cup cooked rice

1 cup finely diced celery 1 cup finely diced cooked chicken breast

1 cup finely diced carrots 1 cup half and half, heated

1/3 cup all-purpose flour Salt and white pepper to taste

2 quarts (8 cups) chicken broth

1/3 cup finely diced green pepper

Heat margarine in a large saucepot 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 or pimiento, 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. If all soup is not used when prepared, it may be frozen.

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