1/4 cup Margarine
1 cup Finely diced onion
1 cup Finely diced celery
1 cup Finely diced carrots
1/3 cup All-purpose flour
8 cup Chicken broth
1/3 cup Finely diced green pepper
1/3 cup Finely diced red pepper
1 cup Cooked rice
1 cup Finely diced cooked chicken
1 cup Half and half, heated
Salt and white pepper to taste

Heat margarine in a large saucepan and cook onion, celery and carrots
over low heat until tender, stirring occasionally. Add flour and cook
for 5 minutes, stirring constantly. Do not brown. Gradually stir in
chicken broth until blended. Bring to a boil, cover, and cook over
low heat 5 minutes. Add green and red pepper, rice and chicken and
heat another 5 minutes. Stir in hot half and half. Heat but do not
boil. Season to taste with salt and pepper. This soup may be made
ahead and frozen