A creamy, garlic-infused chicken and rice soup with parmesan—comforting, filling, and full of rich, savory flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 lb boneless, skinless chicken (thighs or breasts)
1 tbsp olive oil
2 tbsp butter
1 medium onion, diced
2 carrots, chopped
2 celery stalks, chopped
5 garlic cloves, minced
1/4 cup all-purpose flour
6 cups chicken broth
1 bay leaf
1 cup long-grain white rice
1 cup heavy cream
1 cup freshly grated parmesan
Salt and pepper, to taste
Chopped parsley or thyme, for garnish
Instructions
-
Heat olive oil and butter in a large pot.
-
Sauté onion, carrots, and celery for 6–8 minutes.
-
Stir in garlic and cook for 1 minute.
-
Add raw chicken and brown lightly.
-
Stir in flour and cook 1 minute more.
-
Slowly add broth while stirring; add bay leaf.
-
Add rice, cover, and simmer 15–20 minutes.
-
Lower heat; stir in cream and parmesan until smooth.
-
Season to taste. Remove bay leaf.
-
Garnish with herbs and serve.