Ingredients
Equipment
Method
- Start by heating the chicken stock in a large pot to a gentle simmer.
- Season the chicken breasts with salt, pepper, and optionally paprika, and bake at 375°F for about 25 minutes.
- Shred the baked chicken once it’s cool enough to handle.
- Sauté the chopped onion in butter in the same pot until golden.
- Cook the rice separately according to package instructions.
- Once the broth is simmering, combine the shredded chicken and cooked rice in the pot.
- Stir in whole milk or cream during the last few minutes of cooking to achieve a creamy consistency.
- Serve with a sprinkle of parsley or green onions on top if desired.
Nutrition
Calories: 340kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 5gCholesterol: 80mgSodium: 640mgPotassium: 750mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 120mgIron: 1.5mg
Notes
Feel free to substitute cream with milk for a lighter version, or use brown rice for additional fiber. If you prefer a veggie-packed soup, consider adding carrots, celery, or peas. For optimal storage, let the soup cool completely before storing in an airtight container; it can last 3-4 days in the fridge. For freezing, skip adding the rice and add fresh rice when reheating for best texture. Enjoy this soup with crusty bread or a light salad for a balanced meal.
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