Ingredients:
– 1 tablespoon oil
– 1 onion, finely chopped
– 2 large carrots, peeled and diced (or 3 medium)
– 2 ribs celery, halved and sliced
– 3 cloves garlic, minced
– 1 teaspoon dried parsley
– ½ teaspoon dried thyme
– 5 cups low-sodium chicken broth
– 2 boneless, skinless chicken breasts (about 1 lb)
– 1 cup long-grain rice (white or brown)
– 1 teaspoon salt
– ¼ teaspoon black pepper
– 1 cup cream (any kind)
Directions:
1. Sauté Vegetables: In a large soup pot, heat oil over medium-high heat. Add onion, carrots, and celery, cooking until the onion is translucent. Add garlic, parsley, and thyme, and cook for 1 minute.
2. Cook Chicken and Rice: Add broth, uncooked chicken, uncooked rice, salt, and pepper. Bring to a boil, then simmer until vegetables and rice are tender.
3. Shred Chicken and Finish Soup: Remove chicken, shred, then return to pot with cream. Stir and serve.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes | Servings: 4