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Warm up with a bowl of Creamy Chicken and Brown Rice Soup, a hearty and comforting dish perfect for chilly days. This soup combines tender vegetables, nutty brown rice, and shredded chicken in a creamy broth, making it a satisfying meal for any time.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup uncooked brown rice
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup heavy cream or half-and-half
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
- Add the Rice and Broth:
- Stir in the uncooked brown rice and sauté for 1 minute to toast the grains slightly.
- Pour in the chicken broth, and add the dried thyme and bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35-40 minutes, or until the rice is tender.
- Add the Chicken:
- Stir the shredded cooked chicken into the pot and continue cooking for 5-10 minutes, or until the chicken is heated through.
- Make it Creamy:
- Stir in the heavy cream or half-and-half. Season the soup with salt and pepper to taste. Cook for an additional 5 minutes to warm the cream thoroughly.
- Serve:
- Before serving, remove the bay leaf. Optionally, garnish the soup with fresh parsley for a touch of color and freshness.
- Ladle the hot soup into bowls and enjoy the rich, comforting flavors.
This Creamy Chicken and Brown Rice Soup is not just a meal; it’s a comforting experience, perfect for warming up after a long day. Serve it with crusty bread for an extra satisfying meal. Enjoy the creamy texture and rich flavors that make this soup a guaranteed crowd-pleaser.
