Creamy Chicken Rice Soup

• 3 tbsp. butter
• 1 onion, chopped
• 2 large carrots, sliced into rounds
• 2 stalks celery, thinly sliced
• 1 lb. boneless skinless chicken breasts
• 1 tbsp. fresh thyme leaves, plus more for garnish
• 3 cloves garlic, minced
• salt & freshly ground black pepper
• 3 tbsp. all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup cooked rice

INSTRUCTIONS:

1. In a large pot, melt butter. Add onion, carrots, and celery.
2. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes.
3. Add chicken and cook until golden, 10 minutes, then add thyme and garlic and stir until fragrant, 1 minute.
4. Season generously with salt and pepper.
5. Add flour and whisk until golden, 1 minute.
6. Pour over chicken broth and milk and season with salt and pepper.
7. Add rice and bring to a simmer until rice is tender and chicken is cooked through.

Source: Delish