Ingredients
Scale
- 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
- Heat the oil in your Dutch oven.
- Add the vegetables. Sauté for 2 minutes.
- 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.
- Cook for 5-6 minutes or till thickened.
- Add the rest of the ingredients. Heat gently, but don’t let the mixture come to a boil.
- Serve garnished with fresh parsley, if desired.