Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup white 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, garlic, carrots, and celery. Cook until vegetables are tender, about 5 minutes.
- Add chicken broth and bring to a boil. Stir in cooked shredded chicken and rice.
- Reduce heat and simmer until rice is cooked and flavors meld, about 20 minutes.
- Stir in heavy cream, season with salt and pepper, and cook for an additional 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute the heavy cream with coconut milk for a dairy-free version.
- Use leftover cooked chicken for quick preparation.
- Adjust herbs and seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg