Creamy Chicken and Rice Soup
Servings 8 servings
Calories 450kcal
Equipment
Ingredients
- 1 cup uncooked long grain white rice
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 onion diced
- 1 carrot peeled and diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 1 tsp kosher salt
- A few grinds black pepper
- 1 tsp dried thyme
- ½ tsp rubbed sage
- 8 cups chicken stock
- 3 boneless skinless chicken breasts
- 1 cup heavy cream
- 4 Tbsp butter melted
- 4 Tbsp flour
- A handful chopped fresh flat-leaf parsley I used dried
Instructions
- Prepare rice according to package directions and set aside.
- In a large pot over medium heat, add olive oil and butter. Once the oil quickly runs in the pan and the butter melts, add onion, carrot, celery, garlic, salt, and pepper. Saute until onion, carrot and celery are soft and lightly browned.
- Add thyme and sage and stir until combined. Turn heat to medium-high and pour in chicken stock. Add chicken breasts and simmer for about 20 minutes until the chicken is cooked.
- Remove chicken from the soup and let sit until cool enough to handle. Shred the chicken into bite size pieces and add back into the soup.
- Stir in the prepared rice. Turn heat down to medium and pour in heavy cream. Stir until combined.
- In a small bowl, combine melted butter and flour. Whisk until combined. Stir butter flour mixture into the soup until well combined and the soup is thickened.
- Simmer for an additional 10 minutes, stirring often. Stir in chopped fresh parsley. Serve with bread for dipping. Yields 8 servings.
Nutrition
Serving: 1 serving | Calories: 450kcal | Carbohydrates: 33g | Protein: 18g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 767mg | Potassium: 521mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2003IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg