Chicken Zucchini Soup

Chicken Zucchini Soup

1 med onion, chopped
1/4 C butter or margarine
1/4 C flour
1/2 tsp salt
1/4 tsp pepper
3 C chicken broth (I have used "Better than Bullion" and it works fine)
5 small zucchini, peeled and diced, or 6 cups
    (I have even used the big ones but seed them when they are very large)
2 C chicken, cubed
1/2 C rice (1 C if instant)
2 Tbs lemon juice
1 C light cream or half and half

Use 3 Qt saucepan. Cook onion in butter until tender. Blend in flour, salt and pepper. Stir in broth, cook and stir until thick and bubbly. Add zucchini, cover and simmer 10 min til soft. Blend 1/2 in Blender 30 seconds. Blend remaining half, return all to saucepan. Stir in chicken, rice, lemon juice. Return to boil. Reduce heat, cover, simmer 20-25 min. Stir in cream. Heat thoroughly.

From the files of Yvonne Oliphant

Note: If I use regular rice I prefer to cook separately and add when it asks for it. You can also cook the cubed chicken in the chicken broth, drain, and then add each when the recipe asks for it. Then you don't have to worry about the rice or the chicken being fully cooked or having either burn on the bottom of the pan.

I have cubed zucchini, measured and put in freezer for this soup. GREAT way to use any sized zucchini and with it osterized the kids don't even know they are eating ZUCCHINI!

Mie’s Note: I always double this recipe.