Creamy Chicken and Rice Soup
35 minYield: 4
A creamy chicken and rice soup with sautéed vegetables, simmered until the rice and chicken are tender.
| prepChop celery finely | ||||||
| prepPeel and chop carrots finely | ||||||
| prepChop onion | ||||||
| prepMince garlic | ||||||
| prepCut chicken into bite-size pieces | ||||||
| 1 tablespoon olive oil | Sauté aromatics, medium-high heat, 5–7 min | Pour in broth, scrape & stir until flour dissolves | Stir in seasoning, rice & cream; bring to boil | Simmer covered, 10 min, stir occasionally | Add chicken, cook 7–10 min until done | Season with salt & pepper to taste |
| 1 stick celery, chopped finely | ||||||
| 2 medium carrots, peeled & chopped finely | ||||||
| 1/2 medium onion, chopped | ||||||
| 3 cloves garlic, minced | ||||||
| 3 tablespoons flour | Stir in flour, cook 1 min | |||||
| 960 ml chicken broth | ||||||
| 1/4 teaspoon Italian seasoning | ||||||
| 150 g uncooked white jasmine rice | ||||||
| 240 ml heavy/whipping cream | ||||||
| 450 g uncooked chicken breasts, cut into bite-size pieces | ||||||
| Salt & pepper to taste | ||||||
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