Description
A comforting creamy chicken and rice soup perfect for weeknights, featuring tender chicken, aromatic vegetables, and a velvety finish.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 cup rice
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Optional: parsley for garnish
Instructions
- Heat a large pot over medium heat. Add chopped onion, diced carrots, and diced celery until the vegetables soften, about 5 minutes.
- Add the shredded chicken, followed by the chicken broth, and bring the mixture to a boil.
- Stir in the rice and let it cook according to package instructions, about 15-20 minutes.
- Reduce the heat and stir in the heavy cream until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with parsley if desired.
Notes
Best eaten fresh the same day; reheat with a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg