Creamy Chicken and Rice Soup
Shelly
ingredients
- 3 Tbsp. butter
- 1 1/2 c. thinly sliced carrots
- 1 c. frozen chopped onion
- 1 c. diced celery
- 3 Tbsp. all-purpose flour
- 1 1/2 tsp. dried tarragon
- 3/4 tsp. salt
- 1/2 tsp. ground black pepper
- 32 oz. chicken broth
- 3 c. heavy whipping cream
- 3 c. chopped rotisserie chicken
- 8 oz. whole-grain brown ready rice, cooked according to package
- 1 c. frozen peas, thawed
directions
- 1
In a large Dutch oven melt butter over medium-high heat.
- 2
Add carrots, onion and celery; cook for 4-5 minutes, stirring frequently or until vegetables are tender.
- 3
Add flour, tarragon, salt and pepper; cook, stirring constantly for 2 minutes.
- 4
Add broth and cream; cook for 10-12 minutes or until soup is thickened.
- 5
Add chicken, rice and peas; cook for 5-6 minutes until heated through.
Source: Shelly
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