Creamy Chicken and Rice Soup with Mini Grilled Cheese

This yummy soup was made with leftovers in my house. It was so freaking good and I can't wait to eat the leftovers for lunch! 

First I started with 5 small carrots washed and chopped. You would probably use 3 normal sized carrots. Half an onion, and the whites of 4 green onions minced.( it's what I had but celery would work nice here)  Add to a tablespoon of oil and some butter in a hot Dutch oven. 

Sauté till they are slightly browned then add 2 garlic cloves minced. And a pinch of salt and some fresh cracked pepper.

Sautée that for a minute more and add a bundle of your favorite herbs tied with butcher string. I used thyme and sage cause it's what I had.

Now here you should add the rice and sautée it a little first but I forgot and added 2 tablespoons of flour and stirred that in then added 6 cups of homemade chicken stock. Then added the 1/2 a cup of rice. But it will work either way! 

Then I added 1/2 a cup of half and half cause it's what I had.

Next I added 1 large shredded chicken breast that I roasted in the oven for 25 minutes with salt, garlic powder, onion powder, paprika, and pepper. You could use a rotisserie chicken as well. 

Then I added a small can of drained corn and brought the whole thing to a boil, covered and lowered the heat for 20 minutes until the rice is cooked through. Then I made a mini grilled cheese with 2 half slices of French bread and some mexican cheese blend. So so good!!