Creamy Chicken And Rice Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/2 cup uncooked white rice
• 4 cups chicken broth
• 2 cups water
• 1 1/2 cups cooked and shredded chicken breast
• 1 cup frozen peas
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened.
2. 2 Add garlic and cook for another minute until fragrant.
3. 3 Stir in rice, coating it with the oil and vegetables.
4. 4 Pour in chicken broth and water, bring to a boil.
5. 5 Reduce heat to low, cover, and simmer for 20 minutes.
6. 6 Stir in cooked chicken, peas, heavy cream, thyme, black pepper, and salt.
7. 7 Simmer for another 5 minutes until peas are heated through and soup is creamy.
8. 8 Taste and adjust seasoning if necessary.

Nutrition

Tips

• Use leftover cooked chicken to save time.
• For extra richness, cook bacon in the pot first and use that fat to sauté the vegetables.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Pair with warm crusty bread.
• Sprinkle with fresh parsley for garnish.

FAQ