Creamy Chicken and Rice Soup

I made this with some leftovers and it was very yummy.

1/2 c. rice
1 c. chicken broth or stock
1 rib celery, shredded
1 medium carrot or 4 baby carrots, shredded
1/4 onion (optional), shredded
1/4 green bell pepper or red, diced small
2 c. shredded leftover roast chicken or grill 2 breasts and chop into pieces
3 T butter
1/3 c. flour
1 c. milk
32 ounces of chicken broth or stock
mrs dash
salt
pepper
creole or a spicy seasoning

In a sauce pan bring the 1 c. chicken broth to boil, add rice stir and cover and reduce heat and let cook until tender. While rice is cooking take soup stockpot and put just a little canola or veg oil in bottom let heat, then add the carrots, celery and onion. Let simmer and get tender in oil. Then add rest of the chicken broth, chicken, bell pepper. Let simmer once rice is done scrape all of out and put into soup, use the rice pan to make roux. Add the butter and let it melt, once melted add the flour and whisk for a few mins making sure flour taste cooks out. Then add the milk and whisk. Bring to boil and let thicken. Once thick add to the soup and stir. Season with Mrs dash, salt and pepper. just add a little bit of a spicy creole. Also I will tell you the secret to soups (buffalo sauce, like Franks red hot, just add a teaspoon or two) it's awesome it just adds a flavor that no will will be able to tell what it is they will just know you put something in there that they can't quite figure out. It works in all soups.