When it's cold outside and it looks like midnight at 4pm and you have little time to get dinner ready, here's a no-brainer recipe for Creamy Chicken and Rice Soup to warm you up from the inside out!
Melt the butter over medium-high heat. Add all of the veggies, season and cook for 6 to 7 minutes until the onions are translucent.
Add flour and stir until vegetables are coated. Cook for 1 minute then slowly add the wine to make a thick liquid. Slowly pour in chicken stock, stirring to combine.
Add thyme and rice. Bring the liquid to a simmer. After 5 minutes, add chicken and mushrooms, partially cover, and cook for 10 to 12 more minutes.
Reduce the heat to low, stir in the heavy cream and season liberally with salt and pepper to taste.