A rich and creamy soup filled with tender chicken, hearty rice, and flavorful vegetables. Perfect for a cozy family meal!

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1 tablespoon olive oil

1 small onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

4 cups chicken broth

2 cups cooked chicken, shredded

1 cup cooked white or brown rice

1 cup whole milk or half-and-half

1/2 cup heavy cream

2 tablespoons all-purpose flour

1 tablespoon lemon juice (optional, for brightness)

1/4 cup chopped parsley (for garnish)

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Sauté the vegetables:
- In a large pot, melt butter with olive oil over medium heat.
- Add onion, carrots, and celery, cooking for 4-5 minutes until softened.
- Stir in garlic, thyme, oregano, salt, and black pepper. Cook for another minute until fragrant.
Add broth and chicken:
- Pour in the chicken broth and bring to a simmer.
- Add shredded cooked chicken and let simmer for 10 minutes.
Make it creamy:
- In a small bowl, whisk together the flour and milk until smooth.
- Slowly pour the mixture into the soup, stirring constantly to thicken.
- Add heavy cream and cooked rice, stirring until well combined.
Final touches:
- Stir in lemon juice (if using) and adjust seasoning to taste.
- Let simmer for another 5 minutes until everything is heated through.
Serve & enjoy:
- Garnish with chopped parsley and serve warm

You can use rotisserie chicken for a quick and easy option.

Swap white rice for wild rice or brown rice for extra texture.

For a lighter version, use all milk instead of heavy cream.

If soup thickens too much, add more broth to reach the desired consistency.