1chicken breast,cooked and cut into bite size pieces
8ouncesfresh mushrooms , quarter each mushroom
2Tablespoonsonion, diced
1clove garlic, minced
2Tablespoonsbutter
3Tablespoons flour, divided
2cupschicken broth
1cuplight cream
1/2Teaspoonsalt
1/4Teaspoonpepper
Instructions
Melt the butter in a large saucepan. Add the onions, garlic and mushrooms to the pan. Saute until the onions are softened. Sprinkle 2 Tablespoons of flour into the pan. Stir the flour into the vegetables, cook one more minute. Add the chicken broth to the pan, stir continuously until broth has thickened slightly. Place the cream in a small bowl, add 1 Tablespoon flour and the salt and pepper, whisk to combine. Add the cream to the soup slowly while stirring. Cook and stir until soup has thickened. Add the cooked chicken and rice to the pan. Cook until chicken and rice are heated through. Serve
Notes
Remember when making Creamy Mushroom Chicken Rice Soup that both the long grain rice and the chicken breast are cooked ahead of time before adding to the soup.