Creamy Chicken & Rice Soup

These long winter days often steer me toward making soup for dinner.  This one is very satisfying and pares well with cornbread or biscuits, which my hubby loves.

2 large chicken breasts, cubed

1 tsp McCormick Rotisserie Chicken

In a Dutch oven over medium heat, add 2 Tbsp of olive oil.  When oil is hot, add chicken and seasoning.  Cook until chicken is nicely browned.  Remove chicken from the pan and set aside while you prepare the soup.

3 Tbsp butter

2 medium carrots, thinly sliced

2 celery stalks, thinly sliced

2 large garlic cloves, minced

2 large leeks, thinly sliced (white and light green parts only)

1/4 cup all-purpose flour

8 cups chicken broth

1 Tbsp chopped fresh thyme

1 cup chopped fresh spinach

2 cups cooked white rice

1/2 cup Half & Half

1 Tbsp kosher salt

1/4 tsp ground black pepper

Melt butter in the Dutch oven over medium heat.  Add leeks, carrots, celery and garlic.  Cook, stirring often, until softened, about 5 minutes.  Add flour and cook, stirring constantly for one minute.  Add chicken broth slowly while continuing to stir.  Add chicken and thyme.  Bring to a boil over medium-high heat.  Reduce heat to medium-low, and simmer 10 minutes.  Stir in spinach and cook until just tender, about 5 minutes.  Remove from heat; stir in cooked rice, Half & Half, salt and pepper.