A comforting and hearty soup made with tender chicken, rice, and a creamy broth, perfect for warming up on a chilly day.
Preparation time
20min
Cooking time
45min
Ingredients
6 Servings
- 1 bay leaf
- 0.5 tsp black pepper
- 30 g butter
- 2 carrots
- 2 celery stalks
- 2 chicken breasts
- 1500 ml chicken broth
- 1 tsp dried thyme
- 30 g flour
- 2 tbsp fresh parsley
- 3 garlic cloves
- 240 ml heavy cream
- 190 g long-grain white rice
- 1 onion
- 1 tsp salt
Directions
Step 1
In a large pot, melt the butter over medium heat.
Step 2
Add the diced onions, carrots, and celery. Cook for about 5 minutes until vegetables are softened.
Step 3
Stir in the minced garlic and cook for another minute.
Step 4
Sprinkle the flour over the vegetables and cook for 2-3 minutes, stirring constantly.
Step 5
Gradually add the chicken broth, stirring to combine.
Step 6
Add the chicken breasts, rice, bay leaf, dried thyme, salt, and pepper. Bring to a boil.
Step 7
Reduce heat to low and simmer for 30-35 minutes, until the chicken is cooked through and the rice is tender.
Step 8
Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
Step 9
Stir in the heavy cream and let the soup simmer for another 5-10 minutes.
Step 10
Remove the bay leaf and discard. Adjust seasoning with additional salt and pepper if needed.
Step 11
Serve hot, garnished with chopped fresh parsley if desired.