Description
A comforting and creamy chicken soup with brown rice and mixed vegetables, perfect for chilly days.
Ingredients
Scale
- 1 lb chicken breasts, cooked and shredded
- 1 cup brown rice
- 4 cups chicken broth
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 onion, diced
- 2 garlic cloves, minced
- 1 cup cream
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add onions and garlic, sauté until softened, about 5 minutes.
- Stir in the mixed vegetables and cook for 3-4 minutes.
- Add the chicken broth and bring to a simmer.
- Stir in the brown rice and cook until tender, about 30 minutes.
- Add the shredded chicken and cream, stirring until heated through, about 5 minutes.
- Season with salt and pepper to taste before serving.
Notes
Best eaten fresh the same day, but can be reheated with a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg