Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup long-grain 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 diced onion, cook until translucent.
- Stir in garlic, carrots, and celery, cook for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat and add cooked shredded chicken and rice.
- Simmer until rice is tender, about 15 minutes.
- Stir in heavy cream, season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- You can use leftover cooked chicken for added convenience.
- For a thicker broth, simmer longer to reduce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg