Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup cooked shredded chicken
- 1 cup cooked rice
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery. Cook until vegetables are tender.
- Stir in minced garlic and cook for 1 minute.
- Add chicken broth and bring to a boil.
- Reduce heat and add shredded chicken, cooked rice, and heavy cream.
- Simmer for 10-15 minutes until flavors meld and soup thickens slightly.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
Notes
- You can substitute cooked turkey or chicken for variety.
- For a thicker soup, add a tablespoon of flour or cornstarch dissolved in water.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg