This was a favorite of mine served at the Hotel LaSalle in South Bend, Indiana, which was constructed in 1921 and served as a luxury hotel.
Afterward, it housed offices in its place and a church group took over the dining area of the hotel, who served lunches. Now it is LaSalle Apartments.
Hotel LaSalle’s Cream of Chicken and Rice 2 cups of flour 2 cups of butter 2 cups of chopped celery 1/4 of onion or more chicken base 1 can of chicken broth or water* chicken chunks chopped olives with pimiento (1/4-1/2 cup) grated carrots (optional) 2 cups of milk Add cooked rice
Make a roux out of the flour and butter; set aside. Saute the celery and onion in a soup pan and add the roux. Add chicken base to taste.
Mix in the chicken broth until you acquire the right consistency. If not enough broth, add water. Add precooked chicken chunks, chopped olives with pimiento. Simmer. Add milk. Serve.
Etc. — This recipe was given to me from one of the cooks when they were ready to close. She only gave me “bits and pieces” of this recipe. So, you may have to add to the ingredients in this recipe.
I used skinless chicken white meat (3) and cooked them ahead of time. If you do, you may use the broth in this recipe. *She had initially told me just to add water when I added the broth. So, like I say, be creative. I hope you find this a great soup as I have.