Chicken lemon rice soup

CHICKEN LEMON RICE SOUPIngredients

• 1 cup onion, chopped 
• 1/4 cup celery, chopped 
• 1/4 cup carrots, chopped 
• 3 cups chicken stock 
• 2 cups cooked chicken 
• 3 tablespoons parsley, chopped 
• 1 teaspoon dried basil 
• 1 bay leaf 
• 1 cup converted rice 
• 2 cups half and half 
• 1/4 cup lemon juice 

Directions

In a large pot, sauté onions, celery, and carrots in 1 tablespoon butter and 1 tablespoon vegetable oil until soft. Add chicken stock and spices. Cover and simmer for about 1 hour.
Chop chicken into small pieces and add to stock. Bring to a boil, add lemon juice. Add salt and pepper to taste. Add rice and cook until tender.
Slowly add half and half, stirring constantly. Do Not Boil. Remove and discard bay leaf. Stir in parsley and serve.
If soup is to thin, prepare a small amount of roux and add to hot soup, stirring in a small amount at a time until desired consistency.