Ingredients
- 2 cups shredded chicken (breast or thighs)
- 4 cups chicken broth
- 1 cup heavy cream or cream cheese
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup long-grain white rice or basmati rice
- 1/2 cup peas
- Fresh parsley or thyme, for garnish
- Salt and pepper, to taste
- Olive oil, for sautéing
- Optional: pinch of paprika
Instructions
- Chop the garlic, onions, carrots, and celery. Shred the chicken if using cooked chicken.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, garlic, and celery; cook until fragrant and soft (4-5 minutes).
- Add shredded or raw chicken, cooking occasionally until browned.
- Pour in chicken broth, scraping the pot’s bottom for flavor. Stir in rice and carrots, bringing to a gentle boil.
- Lower heat, cover, and let simmer for 20-25 minutes, stirring occasionally.
- Remove from heat; stir in cream and season with herbs, salt, and pepper. Taste and adjust seasoning.
- Ladle the soup into bowls and garnish with additional herbs. Serve with crusty bread.
Notes
You can substitute rotisserie chicken for raw chicken. Leftover vegetables can also be added.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian