Description
A cozy, creamy chicken and rice soup that comes together in about 30 minutes, perfect for weeknight dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cooked rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 2-3 minutes.
- Add garlic, carrots, and celery. Sauté until the veggies are tender, about 4-5 minutes.
- Pour in chicken broth and bring to a simmer.
- Stir in cooked chicken and rice; heat through for about 5 minutes.
- Gradually add heavy cream, stirring to combine. Season with salt and pepper, then let simmer briefly to meld flavors.
- Serve hot, garnished with fresh parsley.
Notes
This soup can be customized with different vegetables or spices based on what you have at home.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg