Chicken, Corn, and Rice Soup

Tonight's soup is a recipe given to me by my friend, Kara.  If you know Kara, you know that everything she cooks is absolutely delicious.  This soup is no exception!  We love it, and it is also the soup that Katelee eats the best; this is a very kid-friendly soup. 

Chicken & Rice Soup

• 2 c. cooked and cubed chicken
  
• 2 c. cooked rice (I personally use brown rice, but it's yummy both ways.)
  
• 1 c. frozen sweet corn
  
• 1 c. milk
  
• 7 c. chicken broth
  
• 1 cube butter
  
• 1 c. flour
  
• 1 tsp. salt 
  
• 1/4 tsp. pepper
  
• 2 T. parsley
  

Bring the chicken broth to a simmer in a large pot. Meanwhile, melt the butter in a saucepan. Whisk in a cup of flour to the melted butter. Add to the simmering broth. Stir in the salt, pepper and parsley. Let simmer for 30 – 45 minutes. Add the cooked chicken, cooked rice, the corn and milk. Heat thoroughly. (If you want it less thick, you can add more milk or broth as needed.)