Creamy Chicken and Rice

This is an easy comfort food recipe for a cold day. I bought big rolls at the grocery store and cut the center out to make a bread bowl, and it made it even yummier!

1 tablespoon canola or vegetable oil
1/2 cup chopped onion
1 medium carrot, peeled and chopped (optional)
1 celery rib, chopped 1 tablespoon canola or vegetable oil
2 teaspoon minced garlic or 3 tablespoon garlic powder
Two cans chicken broth
3/4 teaspoon dried Italian seasoning
1/4 teaspoon pepper
3 tablespoons All Purpose Gold Medal® Flour
3 cups heavy whipping cream
 2 cups chopped, cooked chicken
1 cup cooked  rice (I make it separate, then add to the soup)

1. Heat the oil in a large saucepan. Add the onion, carrot, celery. Stir and cook for 4 to 5 minutes, until slightly tender. Stir in the garlic and cook 1 minute longer. Stir in the broth, seasoning, and pepper. Bring to a boil, reduce heat to low, and simmer for 15 minutes.
2. In a small bowl, whisk together the flour and cream until smooth. Stir it into the soup. Bring to a boil; cook and stir for 3 to 4 minutes, until thickened. Stir in the chicken and rice and heat through until the soup is creamy. If the soup thickens too much upon cooking or standing, it's okay to stir in a little extra chicken broth. I  throw it all in the crock pot to on low to keep it warm.