Description
A comforting soup with tender chicken, perfectly cooked rice, and fresh vegetables in a rich, creamy broth that’s both satisfying and nourishing.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, sliced into rounds
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 6 cups low-sodium chicken broth
- ¾ cup long-grain white rice, uncooked
- 3 cups cooked chicken, shredded
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 bay leaf
Instructions
- 1. Heat olive oil in large pot over medium heat. Add onion and cook 3-4 minutes until translucent.
- 2. Add carrots and celery, cook 4-5 minutes until vegetables start to soften.
- 3. Stir in garlic, thyme, and oregano. Cook 30 seconds until fragrant.
- 4. Pour in chicken broth and add bay leaf. Bring to boil, then reduce to simmer.
- 5. Add rice and cook 15-18 minutes, stirring occasionally, until tender.
- 6. Mix flour with 3 tablespoons cold water to create smooth slurry.
- 7. Stir in cooked chicken and heat through, 2-3 minutes.
- 8. Reduce heat to low, slowly add cream while stirring constantly.
- 9. Add flour slurry while stirring continuously. Cook 2-3 minutes until slightly thickened.
- 10. Season with salt and pepper to taste.
- 11. Remove bay leaf and stir in fresh parsley before serving.
Notes
Store in refrigerator up to 4 days. Reheat gently over low heat. Add extra broth if soup becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 640mg
- Fat: 12g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 28g