Ingredients
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3 tablespoons butter
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1 1/2 cups carrots, sliced
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1 cup onion, chopped
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1 cup celery, diced
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3 tablespoons flour
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1 1/2 teaspoons dried tarragon
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3/4 teaspoon salt
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1/2 teaspoon black pepper
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1 (32 ounce) box chicken broth
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3 cups heavy whipping cream
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3 cups chopped rotisserie chicken
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1 cup frozen peas, thawed
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toasted sliced almonds, for garnish
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1 garlic clove, minced
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1 (8 7/8 ounce) package whole grain brown ready rice, cooked
Instructions
- In a dutch oven, melt butter over medium high heat. Add carrots, onion, celery, and garlic. Cook for 4-5 minutes, stirring frequently or until vegetables are tender.
- Add flour, tarragon, salt and pepper; cook, stirring constantly, for 2 minutes. Add broth and cream (evaporated milk or 2% milk); cook for 10-12 minutes, or until soup is thickened. Add chicken, rice, and peas; cook for 5-6minutes or until heated through.
- Garnish with toasted almonds, if desired.