Description
Creamy Chicken and Rice Soup
Ingredients
1 lb cooked chicken (shredded or diced)
3/4 cup long-grain rice (uncooked)
1 small onion (diced)
2 medium carrots (chopped)
2 celery stalks (chopped)
4 cups chicken broth
1 cup heavy cream
2 tbsp olive oil or butter
1 tsp garlic powder
1 tsp dried thyme
1/2 tsp dried parsley
Salt and pepper to taste
Directions
Sauté the Veggies: Heat olive oil or butter in a large pot over medium heat. Add onions, carrots, and celery, and sauté for 5 minutes until softened.
Add the Rice: Stir in the rice and season with garlic powder, thyme, parsley, salt, and pepper. Cook for 1-2 minutes.
Simmer: Pour in the chicken broth, bring to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally, until the rice is tender.
Add Chicken and Cream: Stir in the shredded chicken and heavy cream. Let it cook for another 5 minutes on low heat. Adjust seasoning to taste.
Serve: Ladle the soup into bowls and garnish with extra parsley if desired.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 400 kcal per serving
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