Ingredients
Scale
- 1 pound of boneless, skinless chicken breasts
- 1 cup of long-grain white rice
- 4 cups of chicken broth
- 1 cup of heavy cream
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté onion, carrots, and celery in olive oil until tender.
- Add garlic and cook for another minute.
- Cook chicken breasts until slightly browned.
- Add rice and chicken broth; bring to a boil and simmer for 15 minutes.
- Shred the chicken and return it to the soup.
- Stir in heavy cream, season, and simmer for 5 more minutes.
Notes
- Feel free to add your favorite herbs or spices.
- Thyme or parsley can enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg