Creamy Chicken and Rice Soup

In a large saucepan, heat Celery (1 piece) over medium-high heat. Add in the Carrot (1), Unsalted Butter (1 Tbsp), and Onion (1 cup) and sauté until translucent and softened; about 3-4 minutes.

Add in the Garlic (2 cloves) and sauté for another minute to take out the raw garlic flavor.

Stir in the Long Grain White Rice (1/3 cup), Italian Seasoning (1 tsp), Ground Black Pepper (as needed), 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.

In a medium mixing bowl whisk together All-Purpose Flour (3 Tbsp) and Milk (5 fl oz) until no lumps are left.

Stir the flour mixture into the soup and bring to a boil. Cook and occasionally stir until thickened, about 2 minutes.

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 (2 tsp).

Garnish with Fresh Parsley (1 Tbsp) and serve warm.