Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup

1 cup long grain white rice, prepared

2 Tbsp olive oil

2 Tbsp butter

1 onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

2 garlic cloves, minced

1 1/2 tsp kosher salt

a few grinds black pepper

1 1/2 tsp dried thyme

3/4 tsp rubbed sage

12 cups chicken stock

3-4 boneless skinless chicken breasts, cooked and shredded

1 1/2 cups heavy cream

6 Tbsp butter, softened

6 Tbsp flour

parsley (optional)

Prepare rice and set aside.

In a large pot over medium heat, add olive oil and butter. Once butter is melted, add onion, carrot, celery, garlic, salt and pepper. Saute until vegetables are lightly browned. Stir in thyme and sage. Add chicken stock. 

Stir in shredded chicken, rice, and cream. 

Combine softened butter and flour in a small bowl. Stir into the soup and simmer for ten minutes, stirring often. Add dried parsley if desired.