Description
A warm and comforting chicken and rice soup, perfect for chilly evenings and busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup rice (white or brown)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, celery, and minced garlic, sautรฉing until the veggies are softenedโabout 5-7 minutes.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, add in the rice and shredded chicken. Lower the heat and simmer for about 15-20 minutes until the rice is tender.
- Stir in heavy cream and season with salt and pepper to your liking.
- Let everything simmer for an additional 5 minutes to combine flavors.
- Serve hot, garnished with fresh parsley for a beautiful touch!
Notes
Consider adding potatoes or corn for a heartier texture. Leftover roasted chicken can also be used to enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg