Rinse rice, soak in cold water for 40 minutes. Peel, wash and chop vegetables. Melt the butter in a large saucepan over medium heat, add the vegetables, stir and simmer for
Then add the rice and stir-fry lightly. Pour in the broth, put the bay leaf, cover with a lid and cook over low heat for 1 hour.
At the end of cooking, pour in the cream, mix.
Pour 2 cups of soup into a blender, puree until smooth, then pour back into the pot. Add chicken pieces to the soup, warm a little and season to taste with salt and pepper.