Description
A comforting and creamy chicken and rice soup that is perfect for chilly days.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup rice, uncooked
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Add garlic and cook for an additional minute.
- Add diced chicken and cook until no longer pink.
- Stir in rice and chicken broth; bring to a boil.
- Reduce heat and simmer for 20 minutes or until rice is tender.
- Stir in heavy cream and season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Feel free to add your favorite vegetables.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg