Description
A heartwarming soup made with tender chicken, creamy broth, and rice, perfect for chilly evenings.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 cup rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil
Instructions
- In a large pot, heat a splash of olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing for about 5-7 minutes until softened and fragrant.
- Stir in the minced garlic and allow it to cook for an additional minute until it releases its delightful aroma.
- Add the shredded chicken, rice, and chicken broth. Increase the heat to bring it to a boil, then reduce the heat and let it simmer, cooking until the rice is tender—roughly 15 minutes.
- Pour in the heavy cream and stir well, seasoning with salt and pepper to your taste.
- Serve the soup hot, garnished with fresh herbs if desired.
Notes
For richer flavor, consider browning the chicken before adding other ingredients. Adjust creaminess based on preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg