Creamy Chicken and Rice Soup

Makes 8 - 10 servings

Lee

A yummy soup for a cold day. Jordan and I made this for the football games on Saturday and it was a big hit!

ingredients

Ingredients
2 tablespoons olive oil
2 skinless, boneless chicken breast halves - sliced into thin, bite sized pieces
salt and pepper to taste
1 tablespoon butter
1/2 small onion, chopped
2 cloves garlic, finely chopped
3 tablespoons all-purpose flour
10 sprigs Italian flat leaf parsley
3 sprigs fresh thyme
1 bay leaf
3 cups chicken stock
2 1/2 cups milk
1/2 cup of half and half
1 can of corn
1 1/2 cups cooked rice

1
Heat the olive oil in a large pot over medium heat. Place chicken in the pot, season with salt and pepper, and cook through - until juices run clear.
2
Remove chicken, and set aside. Reduce heat to medium-low. Melt butter in the pot. Stir in onion and garlic and cook 5 minutes. Stir in flour, and cook until lightly browned.
3
Finely chop the parsley and thyme and add to the pot
4
Add bay leaf
5
Pour stock, milk and half and half into the pot, and stir in the cooked chicken.
6
Simmer 25 minutes.
7
Meanwhile, cook rice in a separate pot. Add to soup. Cover, reduce heat to low, and simmer 5 minutes.
8
(Optional) Sprinkle Old Bay Seasoning on top just before serving.