Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons butter or extra virgin olive oil (divided)
  • 1 scant cup chopped celery (approx 2 stalks)
  • 1 1/2 cups chopped carrots (approx 2-3 carrots)
  • 1 small leek (halved and thinly sliced (or 1/3 cup chopped yellow onion))
  • 3 tablespoons all purpose flour
  • 4 cups low sodium chicken broth
  • 2/3 cup frozen peas
  • 2 cups chopped cooked chicken (I used a rotisserie chicken)
  • One 8.8oz package Uncle Ben's Long Grain and Wild Ready Rice (or sub a couple cups of cooked wild rice)
  • 1 bay leaf
  • 1 teaspoon poultry seasoning
  • 1/4 cup heavy cream (or more if desired)
  • Salt and pepper (to taste)

Instruction

  • In a large saucepan over medium heat, melt 2 tablespoons butter or oil. Once melted, add celery, carrots, and leek/onion. Saute, stirring frequently, until the vegetables begin to soften, 5-7 minutes. Stir in another tablespoon of butter or olive oil then sprinkle in the flour and stir until well combined. 
  • Add the chicken broth, peas, chicken, and rice, bay leaf and poutltry seasoning, stirring to combine. Raise the heat and bring to a boil. Reduce heat and simmer for 10-15 minutes, stirring frequently, until the vegetables are tender. Stir in cream. 
  • Add water to thin out the soup to your desired consistency. My family prefers thick soup so I only added 1/2 cup water. Add salt and pepper to taste.