Description
A comforting and creamy chicken and rice soup that’s perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 1 cup long-grain white rice
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Add chicken breasts, salt, pepper, and thyme. Cook for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes.
- Remove chicken and shred it with two forks.
- Return shredded chicken to the pot.
- Add rice and simmer for 15 minutes until rice is tender.
- Stir in heavy cream and parsley. Serve hot.
Notes
- For a lighter version, replace heavy cream with whole milk.
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently to prevent separation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg