Description
A heartfelt recipe perfect for chilly evenings, offering warmth and comfort with tender chicken, creamy goodness, wholesome rice, and vibrant vegetables.
Ingredients
Scale
- 1 lb lean chicken breasts, diced
- 1 cup rice (white or brown)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (like parsley) for garnish
Instructions
- In a large pot, heat a drizzle of oil over medium heat. Sauté the diced onions, garlic, carrots, and celery until softened and fragrant, about 4-5 minutes.
- Add the diced chicken to the pot, cooking until browned, about 5-7 minutes.
- Stir in the rice and pour in the chicken broth; bring the mixture to a boil. Reduce heat and let it simmer covered for about 15-20 minutes or until the rice is fully cooked.
- Pour in the heavy cream, seasoning generously with salt and pepper. Stir to combine, allowing the flavors to meld for another 2-3 minutes.
- Serve hot, garnished with fresh herbs.
Notes
For a lighter version, whole milk or half-and-half can be used instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg