Creamy Chicken Rice Soup

Heat a Dutch oven or large pot to medium to medium high heat. Add olive oil, chopped carrots, celery, and onion. Cook until onions are translucent.

Add garlic and cook until fragrant, about 1–2 minutes. Add Italian seasoning, garlic salt, salt, and pepper and rice. Stir until everything is well combined.

Add broth. (Some rices will require more liquid to cook so if you see that you need to add more broth or water, please do.) Bring to a boil. Reduce to a simmer and cook for 30 minutes or until rice is fully cooked. Stir occasionally. (Some rices will need more time to cook, such as a wild rice blend that can take almost 40 minutes to be fully cooked.)

In a blender, add 1/2 cup soup liquid, white beans, and corn starch. Blend until smooth.

Add shredded chicken to soup. Pour blended bean and soup mixture into soup. Allow to cook for a few minutes. Season to taste.

Serve and enjoy!

Note: You may have to add more liquid depending on the type of rice you use. Check soup consistency when stirring. If it seems too thick, add more broth.