Ingredients
Scale
- 1 pound cooked chicken, shredded
- 1 cup long-grain white rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery; cook until vegetables are tender.
- Add minced garlic and cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add rice and shredded chicken, reduce heat, and simmer until rice is cooked.
- Stir in heavy cream, adjust seasoning with salt and pepper, and cook another 5 minutes.
- Garnish with fresh parsley before serving.
Notes
- You can substitute cooked turkey or ham for chicken.
- For a gluten-free version, use gluten-free broth and check the cream for additives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg