Creamy Chicken & Rice Soup
Ingredients
The soup base
-
4
cups
chicken stock
-
1
lb
cooked chicken, shredded
-
1 ½
cups
cooked rice (½ cup uncooked rice)
-
1
cup
heavy whipping cream
-
½
cup
grated parmesan cheese
The vegetables
-
⅔
cup
carrots, chopped
-
½
cup
celery, chopped
-
1
whole
white onion, chopped
-
8
oz
fresh mushrooms
-
1
tbsp
minced garlic
The seasonings
-
2
tbsp
butter
-
1 ½
tsp
sea salt
-
1
tsp
black pepper
-
1
tsp
cilantro flakes
-
½
tsp
garlic powder
-
¼
tsp
ground cumin
-
1
tbsp
olive oil
Instructions
- Chop the carrots and coat them with olive oil, then bake at 400°F for 20 minutes.
- Cook the rice according to package instructions and set aside.
- In a pot, heat butter and sauté onions and celery until soft, then add minced garlic.
- Add mushrooms and cook for 5 more minutes.
- Stir in roasted carrots, shredded chicken, chicken stock, and seasonings. Bring to a boil, then simmer for 10 minutes.
- Reduce heat and stir in cooked rice, heavy cream, and parmesan cheese.
Nutrition Facts (estimated)
Servings
4
Calories
381
Total fat
17.2g
Total carbohydrates
31g
Total protein
23.9g
Sodium
722mg
Cholesterol
88mg
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