Easy Cream of Chicken Rice Soup

Ingredients

• 1  bay leaves 
• 1 tablespoon butter 
• 3 cups chicken stock see 
• 10 sprigs flat parsley italian
• 3 tablespoons flour all-purpose
• 3 sprigs thyme sprigs fresh
• 2 cloves garlic finely chopped
• 1 cup rice instant uncooked
• 3 cups milk 
• 1 teaspoon old bay seasoning 
• 2 tablespoons olive oil 
• 0.5 small onion chopped
• 12 servings salt and pepper to taste
• 2  chicken breast halves shredded boneless skinless
• 1 cup water 

Equipment

• pot
• kitchen twine

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Place chicken in the pot, season with salt and pepper, and cook 5 minutes, until juices run clear.
3. Remove chicken, and set aside. Reduce heat to medium-low. Melt butter in the pot. Stir in onion and garlic and cook 5 minutes. Stir in flour, and cook until lightly browned.
4. With a piece of kitchen twine, tie together the parsley sprigs, thyme sprigs, and bay leaf.
5. Pour stock and milk into the pot, and stir in the cooked chicken.
6. Place herb bundle into soup. Simmer 25 minutes.
7. Bring the water to a boil in a separate pot, and stir in instant rice. Cover, reduce heat to low, and simmer 5 minutes.
8. Remove and discard herb bundle from soup. Stir in cooked rice and season with Old Bay before serving.