Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into rounds
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup long-grain white rice, uncooked
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chicken pieces to the pot. Cook for 5 to 7 minutes until the chicken is golden brown and cooked through. Remove the chicken and set it aside on a plate.
- In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
- Add the minced garlic and cook for 1 minute until it smells fragrant.
- Pour in the chicken broth. Use a wooden spoon to scrape any brown bits off the bottom of the pot.
- Stir in the uncooked rice, dried thyme, rosemary, salt, and pepper.
- Bring the mixture to a boil. Once it boils, turn the heat down to low and cover the pot with a lid.
- Simmer for 15 to 20 minutes, or until the rice is soft and tender.
- Return the cooked chicken to the pot.
- Stir in the heavy cream and let the soup heat through for another 2 to 3 minutes. Do not let it reach a rolling boil again.
- Taste the soup and add more salt or pepper if needed.
- Garnish with fresh parsley and serve warm.
- Cook Time: Not specified