Chicken and Rice Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

3 Tbsp unsalted butter

3 medium carrots (peeled and chopped)

2 stalks celery (chopped)

1 medium to large yellow onion (peeled and chopped)

1 tsp Italian seasoning

1 tsp garlic powder

1/2 tsp kosher salt

1/2 tsp black pepper

1/4 tsp paprika

1 dried bay leaf

8 cups reduced sodium chicken stock (64 oz stock, broth can be used as a substitute)

3 cups cooked and shredded chicken (from a rotisserie chicken, or leftover chicken)

1 1/2 cups long grain white rice

1/3 cup heavy whipping cream

minced fresh parsley (for garnish)

crusty bread (optional side)

Directions

Saute vegetables

Heat a dutch oven or heavy bottomed soup pot over MED heat. Once hot, add butter and let melt.

Add carrots, celery, and onion to pot. Season with Italian seasoning, garlic powder, salt, pepper, and paprika and stir.

Cook, stirring occasionally, for 5-6 minutes, or until softened. Add bay leaf.

Add stock, chicken, and rice

Pour in chicken stock, shredded chicken, and rice. Stir well.

Bring up the soup up to a simmer, then simmer (uncovered) for 15-20 minutes, or until vegetables are soft and rice is cooked.

Stir in cream and serve

Remove bay leaf, then stir in heavy cream. Let cook a few minutes until heated through, then serve hot (garnished with fresh parsley and served alongside some bread).

Nutrition

• Calories: 449 kcal
• Total Fat: 17 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Cholesterol: 82 mg
• Sodium: 380 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 28 g