Ingredients
1 cup sliced celery1 cup chopped green pepper1 cup chopped onion1/4 cup canola oil2 garlic cloves, minced1/4 cup all-purpose flour5 cups chicken broth6 cups shredded or cubed cooked chicken2 cans (6 ounces each) tomato paste1/4 cup chopped fresh parsley4 teaspoons Worcestershire sauce2 teaspoons lemon juice1 teaspoon salt1/2 teaspoon each pepper, sugar and dried thyme12 to 16 drops hot pepper sauceHot cooked rice
Preparation
In a large skillet over medium heat, saute the celery, green pepper and onion in oil until tender; Add garlic; cook 1 minute longer. Add flour; cook and stir for 5 minutes or until browned.
Stir in broth. Bring to a boil; cook and stir for 2 minutes. Add remaining ingredients except rice. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice. If desired, top with additional chopped parsley.
