- 1 quart low-sodium chicken broth
- 3 cups low-fat milk
- 4 tablespoons butter, divided
- 1 medium onion, cut into small dice
- 2 stalks celery, cut into small dice
- 1 cup uncooked white long-grain rice
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 4 tablespoons all-purpose flour
- 2 cups shredded cooked chicken
- 2 teaspoons salt
- 1/2 teaspoon ground white pepper
- In a microwave safe glass bowl, heat chicken broth until steamy hot. Heat milk in a microwave safe glass bowl until steamy hot as well.
- Heat 1 tablespoon of butter in a Dutch oven or small soup kettle over medium heat. Add onions and celery; saute until tender, about 5 minutes. Stir in rice, broth, poultry seasoning and thyme; cook until rice is tender, about 15 to 20 minutes.
- Heat remaining butter in a saucepan over medium-high heat. Whisk in flour; cook until golden, about 1 minute. Stir in hot milk, and bring it to a simmer; stirring occasionally, cook until smooth and thick. Add milk mixture and chicken into cooked rice; heat through, about 2 to 3 minutes. Season soup with salt and pepper, and serve.