Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 6 cups cooked chicken shredded
- 1 cup long-grain rice
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; sauté until vegetables are tender.
- Add garlic and cook for another minute.
- Pour in chicken broth and bring to a simmer.
- Add cooked shredded chicken and rice, cook until rice is tender, about 15 minutes.
- Stir in heavy cream, season with salt and pepper, and heat through.
- Garnish with chopped parsley before serving.
Notes
- You can use leftover cooked chicken for convenience.
- For a thicker soup, mash some rice once cooked.
- Adjust cream to desired richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort-food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg