Serves: 8
Total Calories: 201

1 (4-pound) stewing chicken, cut up
1/2 cup finely chopped celery with leaves
2 tablespoons snipped parsley
2 teaspoons salt
1 bay leaf
1/2 cup long grain rice
1/4 cup flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups milk
2 tablespoons snipped parsley
1 cup chicken broth or water
salt and pepper

In a large pot, cover chicken with water. Add celery, 2 tablespoons parsley, salt, and bay leaf. Cover bring to a boil. Reduce heat and simmer until chicken is tender, about 2 hours. Remove chicken from broth set aside. Discard bay leaf skim fat from broth. Measure 4 cups of broth into a saucepan add rice. Simmer the mixture, covered, until rice is barely tender, about 15-20 minutes.

Meanwhile, remove chicken from bones and cut into small pieces. Reserve 1-1/2 cups chicken (freeze remaining chicken and remaining broth for other meals). Combine flour, paprika, salt and pepper. Stir in enough milk to make a thin paste. Add to the rice in the saucepan along with remaining milk. Stir in parsley. Cook and stir until mixture is thick and bubbly. Cool stir in the chicken. Freeze soup in 2 (1-quart) containers, leaving head-space for expansion.

To serve, place 1/2 cup chicken broth or water in a saucepan add 1 quart frozen soup. Cook, covered, over medium heat for 20-25 minutes or until heated through. Season with salt and pepper to taste. Makes 4 servings per quart.

Nutritional Facts:

Serves: 8
Total Calories: 201
Calories from Fat: 29

More Recipes from the Freezer Recipes Cookbook:
Apricot Chicken
Chicken & Broccoli Lasagna
Chicken Biscuit Casserole
Chicken Bundles
Chicken Cacciatore
Chicken Cordon Bleu
Chicken Curry
Chicken Enchilada Casserole
Chicken Nuggets
Chicken Pot Pie
Chicken Supreme
Chicken Tetrazzini
Chicken Wild Rice Casserole
Chicken-Rice Soup
Lemon Chicken
Mexican Chicken Bake
Microwave Ginger Chicken
Poppyseed Chicken
Southeast Asian Curry Dish
Sticky Chicken
Stovetop Chicken and Dressing
Tarragon Chicken
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