- 1 cup long grain white rice, prepared according to package directions (I measured the rice 1 cup before you cook it)
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 onion, diced
- 1 carrot, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 tsp kosher salt
- A few grinds black pepper
- 1 tsp dried thyme
- 1/2 tsp rubbed sage
- 8 cups chicken stock
- 3 boneless skinless chicken breasts
- 1 cup heavy cream
- 4 Tbsp butter, melted
- 4 Tbsp flour
- A handful chopped fresh flat-leaf parsley (I used dried)
- Prepare rice and set aside.
- In a large pot over medium heat, add olive oil and butter. Once the oil runs quickly in the pan and the butter is melted, add onion, carrot, celery, garlic, salt and pepper. Saute until onion, carrot and celery are soft and lightly browned.
- Add thyme and sage and stir until combined. Turn heat to medium-high and pour in chicken stock. Add chicken breasts and simmer until chicken is cooked, about 20 minutes.
- Remove chicken from the soup and let sit until cool enough to handle. Shred the chicken into bite size pieces and add back into the soup.
- Stir in the prepared rice. Turn heat down to medium and pour in heavy cream. Stir until combined.
- In a small bowl, combine melted butter and flour. Whisk until combined. Stir butter flour mixture into the soup until well combined and the soup is thickened.
- Simmer for an additional 10 minutes, stirring often. Stir in chopped fresh parsley. Serve with bread for dipping. Yields 8 servings.