In a large Dutch oven or heavy bottomed pot, melt the butter over medium heat. Add your diced onion, carrots, and celery. Listen for that gentle sizzle. Cook them until the onions are translucent and the carrots begin to soften, about 8 minutes. Add the garlic and cook for another minute until the kitchen smells incredible.

Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This cooks out the raw flour taste and will help achieve that creamy chicken and rice soup from scratch texture we love. Slowly pour in 2 cups of the chicken broth, whisking as you go to ensure there are no lumps.

Pour in the remaining broth. Add your dried thyme, bay leaves, and the uncooked rice. If you are using raw chicken breasts, add them into the pot now as well. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Cover the pot and let it simmer for about 15 to 20 minutes. This is when the rice soup recipes magic happens. The rice will absorb the savory broth and swell properly. If you started with raw chicken, remove it once it reaches 165 degrees, shred it with two forks, and return it to the pot.

Stir in your heavy cream or half and half. If you used a pre cooked rotisserie chicken, add it now. Let everything warm through for another 5 minutes. You will see the soup transform into a luxurious, pale gold color.

This is the secret step inspired by The Modern Proper. Stir in the fresh dill and a tablespoon of lemon juice. Taste it. Does it need more salt? A bit more pepper? Trust your palate. Remove the bay leaves before serving.