Creamy Chicken-and-Rice Soup

The inspiration for this soup came from the chicken-and-veggie mixture that I make for chicken pot pie (this was originally what I had planned to make for dinner). After sautéing the veggies and making the velouté sauce (the flour-thickened broth mixture), I decided to add in more chicken broth and some rice to turn it into a soup. It seemed like just the thing for a cold winter night. Enjoy!

Creamy Chicken-and-Rice Soup

1/4 cup butter
1 sweet onion, chopped
2 carrots, sliced

2 celery ribs, sliced

1 garlic clove, minced

Salt and pepper

2 tsp. herbs de Provence

1/4 cup flour
2 1/2 (32-oz.) cartons chicken broth, divided
1 lb. chopped cooked chicken or turkey

1 (10-oz.) box frozen green peas

2 cups rice

1. Melt butter in Dutch oven. Add chopped onions and next 2 ingredients, and cook, stirring occasionally, over medium heat for 15 minutes. Add in garlic, and cook 1 minute. Stir in salt, pepper, and herbs de Provence. Stir in flour, and cook 2 minutes. Gradually whisk 4 cups chicken broth into flour mixture; cook, stirring often, until mixture is thickened. Stir in chicken, peas, rice, and remaining 6 cups chicken broth. Simmer, stirring occasionally, for 25 to 30 minutes or until rice is cooked through. Season with additional salt and pepper to taste.