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Dutch Oven Chicken Soup

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This recipe serves 4.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup fresh mushrooms, sliced
  • 1 carrot, sliced
  • 1 stick celery, chopped
  • 1 small onion, diced
  • 1/4 cup flour
  • 16 ounces chicken broth
  • 1 cup cooked chicken, cubed
  • 4 ounces rice, any flavor
  • 1 cup half-and-half
  • Salt and pepper to taste
  • Fresh parsley (optional, for serving)

Instructions

  1. Heat the oil in your Dutch oven.
  2. Add the vegetables. Sauté for 2 minutes.
  3. Whisk the chicken broth and flour together in a separate bowl till smooth, then add the mixture to the pot. Bring everything to a boil while stirring to prevent lumps.
  4. Cook for 5-6 minutes or till thickened.
  5. Add the rest of the ingredients. Heat gently, but don’t let the mixture come to a boil.
  6. Serve garnished with fresh parsley, if desired.

Find it online: https://blogchef.net/4-simple-sunday-dinner-dutch-oven-recipes/