Creamy Chicken and Rice Soup

By shelle

Ingredients

• 3 tablespoons butter
• 1 1⁄2 cups crinkle cut carrots
• 1 cup frozen chopped onion
• 1 cup diced celery
• 3 tablespoons all-purpose flour
• 1 1⁄2 teaspoons dried tarragon
• 3 ⁄4 teaspoon salt
• 1 ⁄2 teaspoon ground black pepper
• 1 (32-ounce) box low-sodium chicken broth
• 3 cups heavy whipping cream
• 3 cups chopped rotisserie chicken
• 1 (8.8-ounce) package whole-grain brown ready rice, cooked according to package directions
• 1 cup frozen peas, thawed
• Garnish: sliced almonds

Details

Servings 6
Adapted from pauladeenmagazine.com

Preparation

Step 1

In a large Dutch oven, melt butter over medium-high heat. Add carrot, onion,m and celery; cook for 4 to 5 minutes; stirring frequently, or until vegetables are tender. Add flour, tarragon, salt and pepper; cook, stirring constantly for 2 minutes. Add broth and cream; cook for 10 to 12 minutes, or until soup is thickened. Add chicken, rice, and peas; cook for 5 to 6 minutes, or until heated through. Garnish with almonds if desired.