Creamy Chicken and Rice Soup

By MnM_Ventures

Ingredients

• 1/2 cup unsalted butter
• 1 yellow onion, chopped
• 2 stalks celery, chopped
• 3 carrots, chopped
• 1/2 cup plus 1 tablespoon flour
• 7 cups chicken broth, homemade or low-sodium canned
• 3 sprigs parsley
• 3 sprigs fresh thyme
• 1 bay leaf
• 2 3/4 cups cooked, diced chicken (4-5 bonless skinless breasts)
• 3/4 cup heavy cream
• 2 tablespoons dry sherry
• 1 tablespoon kosher salt
• Freshly ground black pepper to taste
• 2 tablespoons chopped flat-leaf parsley
• 2 cups creamy risotto

Preparation

Step 1

Cook risotto and set aside.

Boil chicken, cook, cube, set aside.

In a large soup pot over medium heat, melt butter, then add onion, celery, and carrots Cover and cook, stirring occasionally, until soft (about 12 minutes).

Stir in flour and cook about 2 more minutes.

Add the broth and bring to a boil, stirring constantly.

Tie the parsley sprigs, thyme, and bay leaf together with kitchen twine and add to the soup.

Lower heat and simmer for 15 minutes.

Stir in the chicken and risotto and bring to a boil. Add additional chicken stock, as needed. Remove from the heat.

Stir in the heavy cream, sherry, and salt into the soup. Season with pepper to taste.

Remove and discard the herb bundle.

Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.