Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 cups cooked shredded chicken
- 1 cup long-grain rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Stir in garlic and cook for another minute.
- Add cooked shredded chicken, chicken broth, and rice. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes or until rice is tender.
- Stir in heavy cream, thyme, salt, and pepper. Cook for an additional 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute cooked turkey for chicken for a different flavor.
- Use cooked rice or quick-cook rice for faster preparation.
- Adjust cream amount for a thicker or thinner soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg