Description
A heartwarming chicken and rice soup that brings warmth and comfort, perfect for chilly days.
Ingredients
Scale
- 1 pound lean chicken breasts
- 1 cup rice (white or brown)
- 4 cups chicken broth
- 2 cups fresh vegetables (like carrots, celery, and onions)
- 1 cup cream
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large pot, heat a couple of tablespoons of olive oil over medium heat until shimmering.
- Add chopped onions, diced carrots, and celery; sauté until softened, around 5-7 minutes.
- Add the chicken breasts to the pot and cook until golden and no longer pink, about 7-10 minutes.
- Pour in the chicken broth and bring to a gentle simmer.
- Stir in the rice and cook until tender, usually around 15-20 minutes.
- Once the rice is cooked, swirl in the cream and season with salt and pepper to taste.
- Serve hot in warm bowls.
Notes
For best results, brown the chicken properly and adjust seasoning to taste. This soup can be made vegan by substituting chicken with chickpeas or tofu and using vegetable broth.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg