Description
Creamy Chicken and Rice Soup
Ingredients
1 tbsp olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 lb (450g) cooked chicken, shredded
1 cup (200g) white rice (uncooked)
6 cups (1.5L) chicken broth
1 cup (240ml) heavy cream
1 tsp dried thyme
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
Fresh parsley for garnish
Directions
Sauté the veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened. Add minced garlic and sauté for another minute.
Add broth and rice: Pour in chicken broth, and stir in the rice, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and let simmer for 15-20 minutes, stirring occasionally.
Add chicken and cream: Stir in shredded chicken and heavy cream. Let simmer for an additional 5-10 minutes until the rice is tender and the soup is creamy.
Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Calories: 310 kcal per serving
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