Creamy Chicken and Rice Soup Recipe

Looking for a hearty and comforting soup recipe that's perfect for any chilly day? Look no further than this creamy chicken and rice soup! Made with tender chicken, aromatic vegetables, and creamy rice, this soup is guaranteed to warm you up from the inside out.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 1 cup uncooked white rice
• 1 cup heavy cream
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pot and set it aside.
2. Add the onion, garlic, carrots, and celery to the pot and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
3. Add the chicken broth and uncooked rice to the pot and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the rice is tender and the soup is thickened.
4. Add the cooked chicken back to the pot and stir in the heavy cream. Simmer the soup for an additional 5-10 minutes, or until heated through.
5. Season the soup with salt and pepper to taste. Serve hot and enjoy!

Tips:

• For a lighter version of this soup, use half-and-half or milk instead of heavy cream.
• You can also add other vegetables to this soup, such as diced potatoes or frozen peas.
• This soup can be stored in an airtight container in the refrigerator for up to 3 days.