Description
This creamy chicken and rice soup is a comforting dish packed with flavor and goodness, perfect for any day of the week.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup long-grain white rice
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 tsp dried thyme
- to taste salt and pepper
- 2 tbsp olive oil
Instructions
- Prepare by dicing the chicken and chopping the vegetables.
- In a large pot over medium heat, add olive oil and sauté onions, carrots, and celery for about 5 minutes until softened.
- Add diced chicken to the pot; cook until lightly browned (about 3-4 minutes).
- Stir in chicken broth and rinsed rice; bring to a boil while adding thyme.
- Reduce heat and simmer for approximately 20 minutes until rice is tender.
- Stir in heavy cream; season with salt and pepper. Heat through for an additional 5 minutes.
- Serve warm; garnish with fresh herbs if desired.
Notes
- For extra flavor, consider adding fresh herbs like parsley or thyme as a garnish.
- This soup can be refrigerated and reheats well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg