Chicken and Rice Soup

* 1 Rotisserie Chicken, striped of all it's meat and diced
* 2 medium onions, chopped
* 4 large carrots, diced
* 3 celery ribs, diced
* 1 cup butter, cubed
* 1 cup all-purpose flour
* 2 cups half-and-half cream
* 1 cup uncooked long grain rice
* 2 teaspoons salt
* 1 teaspoon chicken bouillon granules
* 3/4 teaspoon pepper
* 3 qt. ckn broth

DIRECTIONS
1. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Add cream, rice, salt, bouillon, pepper, remaining broth and chicken. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.