Description
A comforting and creamy chicken and rice soup perfect for cozy days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound cooked chicken, shredded
- 1 cup long-grain white rice
- 6 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are tender.
- Stir in the shredded chicken and rice, mixing well.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and let simmer for about 20 minutes, or until the rice is cooked.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, you can substitute half-and-half for the heavy cream.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like peas or corn for extra flavor.
- 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: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg