Description
A warm and comforting bowl of creamy chicken and rice soup, perfect for chilly days. This delightful dish combines tender chicken, perfectly cooked rice, and a rich, velvety cream broth with fresh vegetables.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery; cook until softened, about 5 minutes.
- Add the aromatics: Stir in garlic and cook for another minute.
- Bring the broth to life: Add chicken broth and bring to a boil.
- Cook the rice: Stir in rice and let it simmer until rice is cooked, about 15-20 minutes.
- Mix in the chicken and cream: Add shredded chicken and heavy cream to the pot; stir to combine.
- Season to perfection: Season with salt and pepper to taste.
- Final touches: Remove from heat and garnish with fresh parsley before serving.
Notes
Feel free to customize with leftovers or different vegetables. This soup can be stored in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg