Ingredients

The following ingredients have 4 Servings
  • 2 cups cooked rice (, wild rice)
  • 1 small yellow onion (, chopped)
  • 2 medium carrots (, diced)
  • 2 ribs celery (, diced)
  • 6 Tablespoons butter (, divided)
  • 1 clove garlic (, minced)
  • 4 1/2 cups low-sodium chicken broth ((appx. 3 (14.5 oz) cans))
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried rosemary
  • salt and freshly ground black pepper (, to taste)
  • 1 1/2 pounds boneless skinless chicken breasts (, halved)
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup heavy whipping cream (,or half & half)

Instruction

  • Prepare rice according to package instructions.
  • Melt 1 Tbsp butter in a large soup pot over medium heat. 
  • Add onion, carrots and celery and sauté until slightly tender. Add the garlic and sauté for 30 seconds. 
  • Stir in the chicken broth, thyme, sage, rosemary and season with salt and pepper to taste.
  • Add chicken and bring mixture to a boil. Cover the pot with a lid and allow mixture to boil for 10-12 minutes, or until chicken is cooked through, stirring occasionally to check on it.
  • Remove chicken to a cutting board to rest for 5 minutes before chopping into small pieces.  
  • In a separate medium saucepan melt remaining 5 Tbsp butter over medium heat. Add flour and whisk constantly for 1-2 minutes.
  • Slowly add the milk, whisking vigorously, and cook, stirring constantly, until the mixture thickens. Remove from heat and stir in cream. 
  • Pour roux mixture into the soup pot and stir until smooth. Cook for a few more minutes. Taste broth and add additional seasonings, if needed. 
  • Reduce the heat to low and return chicken and add cooked rice to the soup. Serve warm.