indianeskitchen posted: " Thick, creamy and delicious! White rice, carrots, onions, celery and chicken in a thick and creamy soup. Slice the carrots, celery and onion. In a large pot over medium heat add the water, chicken broth, carrots, celery," In Dianes Kitchen
2 cooked rotisserie chicken breasts, diced (skinless and boneless)
¾ cup uncooked white rice (not instant)
2 cups carrots, peeled & sliced
2 cups celery, sliced
1 medium onion, slice in quarters
1 tsp. Adobo seasoning
pepper to taste
½ cup butter (1 stick)
½ cup all purpose flour
2 cups heavy cream
Directions
In a large pot over medium heat add the water, chicken broth, carrots, celery, onion, pepper and Adobo seasoning. Bring to a boil and then reduce to a simmer and cover. Cook for 15 minutes.
Add the rice and stir. Bring to a boil then reduce heat to low, cover and cook for 15 minutes more or until vegetables and rice are cooked to your liking.
Make a roux by melting the butter over medium high heat. Slowly add the flour, a spoonful at a time, whisking constantly. When the roux is a golden brown and smells nutty it is ready.
Slowly whisk the heavy cream into the roux, stirring constantly until smooth, thick and hot.
Whisk the roux slowly into the soup so no lumps form.
Add the chicken, stir and cook for a few minutes, stirring constantly, then serve!
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