Description
A comforting bowl of creamy white chicken and rice soup, perfect for family gatherings.
Ingredients
- 2 cups shredded chicken
- 1 cup basmati rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- In a large pot, heat a little olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent.
- Stir in the shredded chicken, dried thyme, and dried rosemary, cooking for a few more minutes.
- Add the chicken broth and bring to a boil.
- Add the basmati rice and reduce heat to a simmer. Cook for about 15 minutes or until the rice is tender.
- Stir in the heavy cream and both cheeses, mixing until melted and combined.
- Season with salt and pepper to taste.
- Serve hot, garnishing with fresh parsley if desired.
Notes
Use leftover rotisserie chicken for a quick shortcut. Adjust spices to your taste and consider adding vegetables for extra nutrition.
