Hi Shanna, here is the old recipe. I hope you try the updated one sometime too! 🙂
Ingredients:
2 cups cooked rice , wild rice
1 small yellow onion , chopped
2 medium carrots , diced
2 ribs celery , diced
6 Tablespoons butter , divided
1 clove garlic , minced
4 1/2 cups low-sodium chicken broth (appx. 3 (14.5 oz) cans)
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
salt and freshly ground black pepper , to taste
1 1/2 pounds boneless skinless chicken breasts , halved
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 cup heavy whipping cream ,or half & half

Instructions:
Prepare rice according to package instructions.
Melt 1 Tbsp butter in a large soup pot over medium heat.
Add onion, carrots and celery and sauté until slightly tender. Add the garlic and sauté for 30 seconds.
Stir in the chicken broth, thyme, sage, rosemary and season with salt and pepper to taste.
Add chicken and bring mixture to a boil. Cover the pot with a lid and allow mixture to boil for 10-12 minutes, or until chicken is cooked through, stirring occasionally to check on it.
Remove chicken to a cutting board to rest for 5 minutes before chopping into small pieces.
In a separate medium saucepan melt remaining 5 Tbsp butter over medium heat. Add flour and whisk constantly for 1-2 minutes.
Slowly add the milk, whisking vigorously, and cook, stirring constantly, until the mixture thickens. Remove from heat and stir in cream.
Pour roux mixture into the soup pot and stir until smooth. Cook for a few more minutes. Taste broth and add additional seasonings, if needed.
Reduce the heat to low and return chicken and add cooked rice to the soup. Serve warm.