Total Calories: 201
In a large pot, cover chicken with water. Add celery, 2 tablespoons parsley, salt, and bay leaf. Cover bring to a boil. Reduce heat and simmer until chicken is tender, about 2 hours. Remove chicken from broth set aside. Discard bay leaf skim fat from broth. Measure 4 cups of broth into a saucepan add rice. Simmer the mixture, covered, until rice is barely tender, about 15-20 minutes.
Meanwhile, remove chicken from bones and cut into small pieces. Reserve 1-1/2 cups chicken (freeze remaining chicken and remaining broth for other meals). Combine flour, paprika, salt and pepper. Stir in enough milk to make a thin paste. Add to the rice in the saucepan along with remaining milk. Stir in parsley. Cook and stir until mixture is thick and bubbly. Cool stir in the chicken. Freeze soup in 2 (1-quart) containers, leaving head-space for expansion.
To serve, place 1/2 cup chicken broth or water in a saucepan add 1 quart frozen soup. Cook, covered, over medium heat for 20-25 minutes or until heated through. Season with salt and pepper to taste. Makes 4 servings per quart.
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