A cozy, creamy soup filled with garlic, parmesan, chicken, and rice—perfect for chilly days and simple family dinners.
Ingredients
1 lb boneless skinless chicken thighs or breasts
1 tablespoon olive oil
2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
5 garlic cloves, minced
1/4 cup all-purpose flour
6 cups chicken broth
1 bay leaf
1 cup long-grain white rice
1 cup heavy cream
1 cup freshly grated parmesan cheese
Salt and pepper to taste
Chopped fresh parsley or thyme, for garnish
Instructions
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Heat olive oil and butter in a soup pot over medium heat.
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Sauté onion, carrots, and celery for 6–8 minutes.
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Stir in garlic and cook for 1 minute.
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Add raw chicken (if using) and cook until lightly browned.
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Stir in flour and cook for 1 minute.
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Slowly pour in chicken broth while stirring; add bay leaf.
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Add rice, cover, and simmer for 15–20 minutes.
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Lower heat and stir in cream and parmesan until smooth.
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Season with salt and pepper to taste.
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Remove bay leaf and garnish before serving.