Description
Crack Chicken & Rice Soup: An Incredible Ultimate Recipe You Need to Try
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded carrots
- 1 cup frozen peas
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley, for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes. Remove from the pot and set aside.
- In the same pot, add diced onion, minced garlic, shredded carrots, and cook until the onion becomes translucent, about 3-4 minutes.
- Pour in the chicken broth and bring to a simmer. Use a wooden spoon to scrape any browned bits from the bottom of the pot.
- Add the browned chicken breasts back into the pot. Stir in dried thyme, dried parsley, salt, and black pepper.
- Bring the soup to a boil, then add the long-grain white rice. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is cooked and the chicken is tender.
- Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot. Stir in the heavy cream and frozen peas, cooking for an additional 5 minutes until heated through.
- Taste the soup and adjust seasoning if necessary. Add more salt or pepper according to your preference.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crack Chicken Rice Soup