2 medium onions
2 bell peppers
2 carrots
2 stalks celery
1 quart chicken broth
¼ cup butter
¾ cup flour
1 quart milk
¼ cup pimento
1 Tbsp. parsley flakes
1 lb. cooked chicken, diced
3 cups hot cooked rice
Chop onions, peppers, carrots, and celery. In a soup pot cook vegetables in chicken broth until tender. Add the butter. In a small bowl, mix the flour with a small amount of water to make a paste. Gradually mix the flour mixture to broth mixture, stirring constantly. Simmer until thickened. Stir in the milk, pimento, parsley, and chicken. Heat but do not boil. Serve over rice.