Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup cooked chicken, shredded
- 1 cup long-grain rice
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; sauté until translucent.
- Stir in carrots and celery, cook until vegetables are tender.
- Add shredded chicken and cook for another 2 minutes.
- Pour in chicken broth and bring to a boil.
- Add rice, reduce heat, and simmer until rice is cooked and soup has thickened, about 20 minutes.
- Stir in heavy cream, season with salt and pepper, and cook for an additional 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- For extra flavor, add a pinch of thyme or rosemary.
- You can use leftover cooked chicken for quick prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmering, Sautéing
- Cuisine: American
- Diet: Comfort food, Kid-friendly
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg