Ingredients
Scale
- 1 lb cooked chicken shredded
- 1 cup long-grain rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion diced
- 2 carrots chopped
- 2 celery stalks sliced
- 2 cloves garlic minced
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add onions, carrots, and celery; cook until tender.
- Add garlic and cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add rice and cook until tender, about 20 minutes.
- Stir in shredded chicken and heavy cream. Season with salt and pepper.
- Simmer for 5 minutes to combine flavors.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute cooked turkey for chicken for a different flavor.
- Use cooked rice for a quicker assembly.
- Best served hot with crusty bread on the side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg