Cream of Chicken with Rice Soup

2 ounces chicken base

8 cups water

2 cups milk

½ pound (2 sticks) butter

¾ cup flour

2 boneless, skinless chicken breasts

1 cup cooked white rice

In a large pot, bring water to a boil; stir in chicken base until dissolved.

In a separate pot, heat milk just to boiling; add to water and chicken base mixture.

In a medium skillet, melt butter, then slowly stir in flour, whisking with a fork. Continue to whisk, until it thickens and starts to smell like popcorn (this is called a roux).

Slowly add the roux to the chicken base mixture, stirring constantly until thick. Lower heat and simmer about 45 minutes, stirring frequently.

Cook chicken breasts in microwave on High for 6-8 minutes until no longer pink. Once cool, cut into small pieces.

Add chicken pieces and cooked rice to soup and stir well. Cook on low heat for about 20 minutes, stirring occasionally.

Serves eight to 10.