Ingredients:

  • 4 tbsp (56g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 1/3 cup (42g) all-purpose flour
  • 6 cups (1.4L) low-sodium chicken broth
  • 2 cups (300g) shredded rotisserie chicken breast
  • 1 cup (190g) long-grain white rice, uncooked
  • 1 cup (240ml) heavy cream
  • 1 tsp (2g) dried thyme
  • 1 tsp (5g) salt
  • 1/2 tsp (1g) black pepper
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery, cooking for 5–7 minutes until onions are translucent and carrots have softened. Stir in minced garlic and cook for 60 seconds until fragrant.
  2. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth while whisking vigorously to eliminate lumps, then bring the mixture to a gentle simmer.
  3. Stir in the uncooked rice, dried thyme, salt, and pepper. Reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender.
  4. Fold in the shredded rotisserie chicken and heavy cream. Heat through for another 2–3 minutes until the soup is thick and velvety. Garnish with fresh parsley.