This recipe is perfect if you want to start from scratch for a warm and filling meal. It can also be a timesaver if you have leftover chicken!
CREAMY CHICKEN & RICE SOUP
INGREDIENTS:
3 tbsp. butter (or 3 tbsp. olive oil)
1 onion, chopped
2 large carrots, sliced into rounds
2 stalks celery, thinly sliced
1 lb. boneless skinless chicken breasts (I substituted with leftover shredded chicken)
1 tbsp. Italian seasoning
3 cloves garlic, minced
kosher salt
Freshly ground black pepper
3 tbsp. all-purpose flour
4 c. low-sodium chicken broth
1 c. heavy cream
1 c. white rice
INSTRUCTIONS:
In a large pot or Dutch oven, melt butter or olive oil over medium-high heat.
Add onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes.
Add chicken and cook until golden, 10 minutes (or add in leftover cooked chicken and cook until heated through), then add Italian seasoning and garlic and stir until fragrant, 1 minute.
Season generously with salt and pepper.
Add flour and whisk until golden, 1 minute.
Pour over chicken broth and heavy cream and season with salt and pepper.
Add rice and bring to a simmer until rice is tender, about 15 minutes, and chicken is cooked through.
Serve & enjoy!