Cheesy Rice and Chicken Soup

Cheddar Chicken and Rice Soup - Finding Joy in My Kitchen* 

1 T olive oil

3 stalks of celery, sliced

2 medium carrots, sliced

2 T minced onion

4 garlic cloves, minced

1 C shredded chicken

2 C cooked brown rice

1/4 C white whole wheat flour

1/2 tsp. salt

1/4 tsp. pepper

4 C chicken broth

1 1/2 C extra sharp cheddar cheese

1/2 C crumbled bacon, garnish

Heat oil in a large stockpot over medium heat.  Then, add in garlic and heat until the garlic scent is strong.  Add in diced celery and carrots and saute until tender -- about 10 minutes.

Coat the veggies with flour.  Then, slowly add the chicken broth, stirring after every addition until a creamy sauce is formed.  Simmer, covered, for 10 minutes until veggies are tender.    

Then, add in the chicken and rice, heating until warmed throughout.  

Remove from the heat.  Stir in the shredded cheddar cheese.  Allow the soup's heat to melt the cheese -- then, scoop into bowls.  

Garnish with crumbled bacon.  


*Adapted from Picky Palate