Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 4 cups cooked shredded chicken
- 1 cup long-grain white rice
- 4 cups chicken broth
- 1 cup heavy cream
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté until tender, about 5 minutes.
- Stir in garlic, thyme, parsley, and black pepper; cook for 1 minute.
- Add cooked shredded chicken, rice, chicken broth, and salt; bring to a boil.
- Reduce heat and simmer until rice is tender, about 20 minutes.
- Stir in heavy cream and cook for an additional 5 minutes until heated through.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Use cooked rotisserie chicken for convenience.
- Adjust the cream for thicker or thinner soup consistency.
- This soup can be stored in the fridge for 2-3 days and reheated.
- 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: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg