Garlic Rosemary Cream of Chicken with Rice

Ingredients

• 2 tbsp butter or olive oil
• 1 onion, diced
• 2 med carrots, sliced
• 2 med celery stalks, sliced
• 1 leek, green part sliced into quarter rings
• 6 cloves garlic
• 1/4 cup flour
• 5 1/2 cups chicken stock
• 1 lb chicken breasts
• 1 cup uncooked basmati rice
• 1 tbsp fresh rosemary
• 2 bay leaves (omit if making homemade stock)
• 2 cups plain milk
• salt and pepper to taste
• Crusty bread

Preparation

• Salt the chicken and let sit for 10 minutes, then remove the salt and flatten
• Add pepper to the chicken and cook on a cast iron pan until cooked through. Remove and cube into bite sized pieces.
• Melt butter or oil in a large stockpot over medium heat.
• Add onion and saute for 4 minutes, stirring occasionally
• Add carrot, celery, and garlic and saute for 3 more minutes
• Add flour and saute for 1 minute, stirring frequently
• Gradually add chicken stock, stirring frequently
• Add rosemary and optional bay leaves
• Cook on med-low for 20 minutes with lid on, stirring occasionally
• Add rice and cook on med-low for additional 20 minutes with the lid on, stirring regularly to prevent sticking
• 10 minutes before the rice is done, add the leeks
• Remove bay leaves if used
• Add chicken and milk. Heat through
• Add salt and pepper to taste
• Serve warm with crusty bread for dipping