Cheesy Chicken and Rice Soup Adapted from Picky Palate
Makes one large dutch oven full of soup - enough for 10-12+ people
3-4 chicken breasts, boiled and shredded (use my tip here ) 2 cups cooked rice 2 medium sized yellow onions, finely dicced 4 large carrots, finely diced 5-6 cloves of minced garlic 1 stick unsalted butter 1/2 cup flour 64 oz (two 32oz boxes) reduced sodium chicken broth 3 cups shredded cheddar (I used half mild, half sharp) 3-4 teaspoons hot sauce (Louisiana is what I use) 3/4 cup light sour cream Salt, pepper and olive oil
If you aren't using leftover rice, cook your rice first. I used minute rice. Set aside once cooked.
In a saute pan, over medium heat, add 2T olive oil. Add onions and carrots. Saute, stirring occasionally for about 10 minutes, and season them with salt and pepper as they cook. Add garlic and saute 1 more minute. Remove from heat and set aside.
In a large dutch oven or your largest pot, melt your butter over medium heat. Add in your flour and whisk constantly. Let cook until thick and bubbly. Whisk in 32oz (1 container) of broth. Continue whisking until there are no more lumps. Reduce heat to low. Add in the cheese and hot sauce continuing to whisk until the cheese is completely melted into the mixture. Add in chicken, rice and vegetables. Mix well. Add in more broth until you reach the consistency you like (I added in the whole 2nd container).