Creamy Chicken Vegetable Soup

Total Servings: 8
Serving Size: 1 1/2 Cups
WW SP per serving: 4

Ingredients
3 tbsp. butter
1/2 lb sliced mushrooms
5 medium chopped carrots
3 sliced celery ribs
1 large chopped onion
1/4 cup flour
1 tsp. parsley flakes
1/4 tsp. pepper
10 cups water
5 tsp chicken bouillon (add more if needed)
1 cup brown rice
1 1/2 cups cooked chicken, diced
1 cup fat-free half-and-half

Instructions
1.  In a 6-qt. stockpot, heat butter over medium-high heat.
2.  Add the mushrooms, carrots, celery, and onion.
3.  Cook and stir 8-10 minutes, or until vegetables are tender.
4.  Stir in flour, parsley, and pepper until blended.
5.  Stir in water and chicken bouillon.  Bring to a boil.
6.  Reduce heat.  Stir in rice and simmer uncovered 20 minutes, or until the rice is tender.
7.  Turn off heat.  Stir in the chicken and the half-and-half.
8.  Serve warm.