Creamy Chicken & Rice Soup

4 cups cooked chicken
6-7 cups chicken broth
1/2 rice, uncooked
3 medium carrots
3 celery stalks
2 zucchini
4 chicken bouillon cubes
6 Tbsp. butter
6 Tbsp. flour
2 C. Milk
1/2 cup green onion

If the chicken isn’t already cooked, cook in the canned broth. Then bring broth to boil, put in rice. Cover and cook 10 minutes. Add chopped vegetables and chicken bouillon. Cover cook for 10 minutes.

In different pan, melt butter, blend four. Pour in milk 1/2 cup at a time. Then stir in one cup of vegetable/rice broth. Cook until it thickens. Add to the soup. Add chicken and green onions. If you want more flavor you can add more bouillon.