About the Recipe
Ingredients
1 1/4 cups dry long grain white rice
2 cups chopped carrots
2 cups chopped celery
2 cups chopped onion
2 cloves minced garlic
8 cups chicken broth
6 cups shredded chicken
1/2 cup butter
1/2 cup all purpose flour
1/2 teaspoon dry thyme
1/2 teaspoon dry marjoram
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups milk
1/2 cup heavy cream
Preparation
Instructions
Cook rice according to package instructions; set aside.
While the rice is cooking, melt butter in a large soup pot. Add chopped carrots, celery, and onion. Season lightly with salt and pepper and sauté 5 minutes, stirring regularly. Add minced garlic and sauté until fragrant.
Add flour, reduce heat to low and cook for 5 minutes, stirring regularly.
Add chicken broth, chicken, seasonings and cooked rice. Bring the mixture back to a boil, boil for 2-3 minutes.
Reduce heat to low, stir in the milk and cream.
Recipe Variations
Use brown rice, wild rice, or any type of rice you have on hand
Add additional veggies, such as broccoli or cauliflower
Use any type of cooked chicken
Substitute Italian seasoning blend for the thyme and marjoram
Add additional seasonings, such as oregano, rosemary, or bay leaf
Give it a spicy kick with a sprinkle of cayenne pepper