Cooking Instructions
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Step 1
In a large saucepan, heat
Unsalted Butter (1 Tbsp)
over medium-high heat. Add in the
Carrot (1)
,
Celery (1 rib)
, and
Onions (1 cup)
and sauté until translucent and softened; about 3-4 minutes.
Step 2
Add in the
Garlic (2 cloves)
and sauté for another minute to take out the raw garlic flavor.
Step 3
Stir in the
Long Grain White Rice (1/3 cup)
,
Italian Seasoning (1 tsp)
,
Ground Black Pepper (1/4 tsp)
,
Bay Leaves (2)
, and
Chicken Broth (2 cans)
and bring to a boil. After it comes to a boil, reduce the heat to a simmer and put a lid on. Cook until rice is tender and no longer crunchy, about 15 minutes.
Step 4
In a medium mixing bowl whisk together
All-Purpose Flour (3 Tbsp)
and
Milk (5 fl oz)
until no lumps are left.
Step 5
Stir the flour mixture into the soup and bring to a boil. Cook and occasionally stir until thickened, about 2 minutes.
Step 6
Once thickened, stir in the
Rotisserie Chicken (2 cups)
and heat through for about 1-2 minutes. Be careful not to overcook the chicken or it will dry out the meat. Season with
Salt (1/2 Tbsp)
.
Step 7
Garnish with
Fresh Parsley (1 Tbsp)
and serve warm.
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