Chicken and Brown Rice Soup

In a large pot over high heat, combine the celery, onions, rice, stock granules, stock and water. Bring to the boil. Reduce heat to low, cover and simmer for 30 minutes or until the rice has absorbed most of the liquid. Remove from heat and set aside.

In a medium saucepan over medium heat, melt the margarine. Slowly add the flour, stirring often, to make a roux. Add 1 litre of milk, 125ml at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the hob over low heat.

If the soup seems too thick, add some or all of the remaining 500ml milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.