Creamy Chicken and Rice Soup

Ingredients

• 2 tablespoons unsalted butter
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups chicken broth
• 1 pound boneless skinless chicken breasts
• 1 cup long-grain white rice, uncooked
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Melt the butter in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook until softened, about 6 minutes.

   6:00 · Cook vegetables
2. 2

   Add the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
3. 3

   Sprinkle the flour over the vegetables and stir constantly to coat, cooking for 1 minute to remove the raw flour taste.

   1:00 · Cook roux
4. 4

   Gradually whisk in the chicken broth, scraping the bottom of the pan to dissolve the flour and prevent lumps.

5. 5

   Add the chicken breasts, rice, thyme, salt, and pepper. Bring to a boil, then reduce heat to a simmer.

6. 6

   Cover and simmer until the chicken is cooked through and the rice is tender, about 25 minutes, stirring occasionally.

   25:00 · Simmer soup
7. 7

   Remove the chicken breasts to a cutting board and shred with two forks once cool enough to handle.

8. 8

   Return the shredded chicken to the pot and stir in the heavy cream. Warm through over low heat for 3 minutes without boiling.

   3:00 · Warm through
9. 9

   Taste and adjust salt and pepper as needed, then stir in the fresh parsley before serving.