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Saute mirepoix (onion, celery, and carrot) and green pepper. Add butter and let melt, then add flour to create your roux and cook for at least one minute (this helps cook out that "floury" flavor).
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Add in cooked rice and cooked chicken.
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Add in chicken stock, slowly, and thyme. Simmer.
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Add diced gala apples, simmer .
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Adjust with hot milk, cream, or heavy cream as needed to reach appropriate consistency.
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Note: If the soup starts forming a skin at the top when you let it sit for a while, it's too thick!