Step 1

In a large saucepan over medium heat, melt 2 tablespoons butter or oil. Once melted, add celery, carrots, and leek/onion. Saute, stirring frequently, until the vegetables begin to soften, 5-7 minutes. Stir in another tablespoon of butter or olive oil then sprinkle in the flour and stir until well combined.

Step 2

Add the chicken broth, peas, chicken, and rice, bay leaf and poutltry seasoning, stirring to combine. Raise the heat and bring to a boil. Reduce heat and simmer for 10-15 minutes, stirring frequently, until the vegetables are tender. Stir in cream.

Step 3

Add water to thin out the soup to your desired consistency. My family prefers thick soup so I only added 1/2 cup water. Add salt and pepper to taste.