Ingredients
- 1 lb boneless chicken breast or thighs, diced
- 8 oz cream cheese
- 4 cups chicken or vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 cup carrots, diced
- 1 cup bell peppers, diced
- 1 cup mushrooms, sliced
- 2 tsp fresh thyme, chopped
- 2 tsp fresh parsley, chopped
- Salt and pepper to taste
- Oil for sautéing
Instructions
- Heat a large pot over medium heat and drizzle in oil.
- Add the diced onion and minced garlic; sauté until translucent, about 3-5 minutes.
- Stir in the diced chicken and season with salt and pepper. Cook until lightly browned, about 5 minutes.
- Pour in the broth and add the rice and vegetables. Bring to a boil, then reduce heat to low and cover. Simmer until the rice is tender and chicken is fully cooked, around 20 minutes.
- Stir in cream cheese until melted and well combined.
- Adjust seasoning and add fresh herbs before serving.
Notes
For a thicker soup, simmer longer with the lid slightly ajar. Feel free to use leftover rotisserie chicken for ease.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None