3 Tablespoons vegetable oil
3 onions, chopped finely
3 stalks of celery, chopped finely
3 carrots, chopped finely
1/4 cup plus 2 Tablespoons all-purpose flour
6 cups home made chicken stock, or 3 10-oz tins chicken broth plus water
6 cups milk
3 pinches EACH of: dried sage, dried thyme, dried savory
1 Tablespoon Worcestershire sauce
3 cups diced or shredded cooked chicken breast
3 cups cooked rice, preferably parboiled
1. Heat oil in large Dutch oven. Add onion, celery and carrot. Cook on low heat for a few minutes until tender but not brown.
2. Sprinkle flour over vegetables and cook gently for 3 to 4 minutes. Add chicken stock and milk.
3. Add sage, thyme, savory and Worcestershire. Reduce heat and simmer for 10 minutes.
4. Add chicken and rice. Cook for 10 minutes. Taste and season with salt and pepper. The soup will thicken on standing; thin with water or milk if desired, especially if reheating.
