Description
A comforting and creamy soup perfect for any home cook, featuring tender chicken and rice in a rich broth.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until softened.
- Add the minced garlic and cook for an additional minute.
- Stir in the chicken breasts, chicken broth, and thyme. Bring to a boil.
- Reduce heat and let simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Add the rice and cook for another 15 minutes, or until the rice is tender.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot and enjoy!
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 your favorite vegetables for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 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: 20g
- Cholesterol: 70mg