Description
A comforting and creamy soup with tender chicken, rice, and vegetables.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup long-grain rice (jasmine or basmati preferred)
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 8 oz cream cheese (softened)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot over medium heat, drizzle olive oil and sauté onions, carrots, and celery until the onions are translucent (about 5 minutes).
- Add minced garlic and cook for an additional minute.
- Add the chicken breasts to the pot along with chicken broth; bring to a gentle simmer.
- Cover and cook for 20-25 minutes until chicken is tender.
- Remove the chicken from the pot and shred it using two forks.
- Return shredded chicken to the pot along with softened cream cheese; stir until fully incorporated.
- Stir in cooked rice and let everything simmer together for another 5 minutes.
- Season with salt and pepper to taste, then serve hot garnished with fresh parsley if desired.
Notes
- This soup can be made ahead of time and reheated for a quick meal.
- Feel free to add additional vegetables like peas or corn for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg