Easy Creamy Chicken and Rice Soup

What you'll need

• 2 tablespoonsbutter
• 1 cupcarrots, diced
• 1/2 cupcelery, diced
• 1/2 cupyellow onion, diced
• 2 clovesgarlic, minced
• 3 tablespoonsall-purpose flour
• 6 cupschicken broth
• 2 cupscooked, shredded chicken
• 1.5 cupscooked white rice
• 1/2 cupheavy cream
• 1/2 teaspoondried thyme
• to tastesalt and black pepper

Let's cook

1. 1Melt the butter in a large pot over medium heat. Add the carrots, celery, and onion, and cook for 5-6 minutes until softened.
2. 2Stir in the garlic and cook for 30 seconds, then sprinkle in the flour and stir constantly for 1 minute to cook off the raw flour taste.
3. 3Slowly whisk in the chicken broth, stirring to prevent lumps, and bring to a simmer.
4. 4Add the shredded chicken, cooked rice, and thyme. Simmer for 15 minutes, stirring occasionally.
5. 5Stir in the heavy cream and season with salt and pepper.
6. 6Simmer for 3-5 more minutes until heated through and slightly thickened, then serve.