In a 5 qt dutch oven over medium high heat, saute butter with onion, carrots, and celery for about 3 minutes. Sprinkle flour over vegetables and cook for an additional minute or two, until thick.
Add in seasonings, chicken, broth, cream and rice. Stir until combined.
Reduce heat to simmer (low) and cover. Cook for about 50 minutes, stirring occasionally. Serve and enjoy!
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram