Creamy Chicken and Rice Soup
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup long-grain rice
- 8 cups chicken broth
- 1 cup heavy cream
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth until smooth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in rice and cook for another 15 minutes, or until rice is tender.
- Stir in cooked chicken and heavy cream. Heat through.
- Season with salt and pepper to taste.
