Description
A warm, creamy bowl of chicken and rice soup blended with tender chicken, hearty rice, and fresh vegetables for comfort and nourishment.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup rice (white or brown)
- 4 cups chicken broth
- 1 cup heavy cream or milk
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Sauté the chopped onions, diced carrots, and celery until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute, stirring often.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the rice and cook according to the package instructions until tender.
- Lower the heat, then stir in the shredded chicken and heavy cream (or milk) to create a luxurious texture.
- Season with salt and pepper to your preference.
- Let it simmer for about 5-10 minutes until everything is heated through.
- Before serving, garnish with fresh parsley for a pop of color and freshness.
Notes
For a healthier version, substitute heavy cream with milk. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg