Description
A soul-warming chicken and rice soup that brings comfort with every bite, perfect for sharing and celebrating family traditions.
Ingredients
Scale
- 1 pound lean chicken breasts, diced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1 cup uncooked rice (any preferred type)
- 6 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh herbs (e.g., thyme, parsley) for garnish
Instructions
- In a large pot over medium heat, cook the diced chicken breasts until they are golden brown on all sides, about 5-7 minutes.
- Add the chopped carrots, celery, and onion to the pot, sautéing until they are softened, about 5 minutes.
- Stir in the uncooked rice followed by the chicken broth, bringing to a gentle boil.
- Once boiling, reduce heat, cover the pot, and let simmer for about 20 minutes or until the rice is tender.
- Stir in the heavy cream, salt, pepper, and fresh herbs, adjusting seasoning as needed.
- Serve warm, garnished with fresh herbs.
Notes
For a vegan version, substitute chicken with tofu or chickpeas and use vegetable broth with coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg