Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 pound chicken breast, diced
- 1 cup long-grain rice
- 6 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic and cook for another minute.
- Add diced chicken and cook until no longer pink.
- Stir in rice and chicken broth; bring to a boil.
- Reduce heat and simmer until rice is cooked, about 15 minutes.
- 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: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg