Creamy Chicken And Rice Soup By Paula Deen - cooking recipe

Ingredients

3 tablespoons butter
1 1/2 cups carrots, sliced
1 cup onion, chopped
1 cup celery, diced
1 garlic clove, minced
3 tablespoons flour
1 1/2 teaspoons dried tarragon
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (32 ounce) box chicken broth
3 cups heavy whipping cream
3 cups chopped rotisserie chicken
1 (8 7/8 ounce) package whole grain brown ready rice, cooked
1 cup frozen peas, thawed
toasted sliced almonds, for garnish

Preparation

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.