Ingredients
Scale
- 3-4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 6 cups low-sodium chicken broth
- 2 cloves fresh garlic
- 1 cup heavy cream (or half-and-half)
- 1 cup diced carrots
- 1 cup chopped celery
Instructions
- Chop carrots, celery, and garlic; dice chicken into bite-sized pieces.
- In a large pot, sauté garlic in olive oil until fragrant. Add carrots and celery; cook until softened.
- Stir in chicken, salt, and pepper; sauté until browned.
- Add broth and rinsed rice; bring to a boil. Reduce heat, cover, and simmer until rice is tender.
- Gradually stir in heavy cream and heat through without boiling.
- Serve hot, garnished with fresh herbs if desired.
Notes
Use fresh ingredients for the best flavor.
Cook the rice separately to prevent mushiness.
Adjust seasoning gradually for optimal taste.
For variations, add your favorite vegetables or herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 390
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
Keywords: Use fresh ingredients for the best flavor. Cook the rice separately to prevent mushiness. Adjust seasoning gradually for optimal taste. For variations, add your favorite vegetables or herbs.
