Creamy Chicken and Rice Soup

By ccavaletti

Ingredients

• 3 Tbsp butter
• 1-1/2 c crinkle cut carrots
• 1 c frozen chopped onion
• 1 c diced celery
• 3 Tbsp all-purpose flour
• 1-1/2 tsp dried tarragon
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1 (32 oz) carton chicken broth
• 3 c heavy whipping cream
• 3 c chopped rotisserie chicken
• 1 (8.8 oz) package whole-grain brown ready rice, cooked according to package directions
• 1 c frozen peas, thawed
• Garnish: sliced almonds

Preparation

Step 1

In a large Dutch oven, melt butter over medium-high heat. Add carrot, onion, 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.

From Cooking with Paula Deen, November/December 2009