In a large sauce pan, cook packages of rice according to package directions.

In a dutch oven sized pot, add celery, onion, and carrots. Cook until vegetables are tender. Remove from pot and set aside.

In that same pot you cooked the vegetables in, melt butter. Then whisk in flour. Once whisked together slow whisk in the chicken broth, half and half, and milk.

In a small bowl, dissolve the bouillon cubes in a half cup hot water. Then whisk into the creamy mixture.

Then add the cooked rice, cooked vegetables, and turkey to the soup. Add salt and pepper to taste. Cook until well heated. Makes 12 servings.