Description
A creamy and comforting one-pot soup with chicken, rice, and plenty of cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup uncooked long-grain rice
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add chicken and cook until browned.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic. Cook for 1 minute.
- Pour in chicken broth.
- Add rice, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until rice is cooked and chicken is tender.
- Stir in cheddar and Monterey Jack cheese until melted.
- Garnish with fresh parsley before serving.
Notes
- Adjust salt and pepper to your taste.
- You can use rotisserie chicken to save time.
- Add other vegetables like corn or peas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg