½ cup uncooked basmati rice
1 rotisserie chicken (average 2–3 pounds)
7 tablespoons unsalted butter
1 ½ cups yellow onion, diced
1 ½ cups celery, diced
1 ½ cups carrots, diced
1 teaspoon fresh garlic, minced
¼ cup fresh parsley, chopped
1 teaspoon dry thyme
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
5 cups chicken stock, homemade or store-bought
1 cup frozen green peas, thawed
1 cup heavy cream
Salt as needed
- Cook rice according to package directions. Cool and set aside.
- Pick the meat from the chicken. Cut into bite-sized pieces or shreds, and set aside. A two-pound rotisserie chicken will yield about a pound of cooked meat.
- In a medium nonstick pot or enameled Dutch oven, melt butter over medium high heat and add onions, celery, carrots, garlic, parsley, thyme, and pepper and sauté for five minutes.
- Lower heat to medium low and stir in the flour. Cook for three minutes, stirring continually so the mixture doesn’t stick.
- Add the chicken stock and raise the heat so the mixture comes to a boil. Lower to a low simmer and cook until the vegetables are tender, about another 5-10 minutes. Stir often so the mixture doesn’t stick.
- Once the vegetables are tender, add the cooked chicken, thawed peas and heavy cream and heat to hot, but do not boil.
- Off heat, add the cooked rice, add salt if needed and serve.
- Over time, the rice will absorb more liquid. Thin the soup down with additional stock or cream.
Keywords: creamy chicken & rice soup