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Soups

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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See ya real soon!