Description
A warm and comforting bowl of creamy white chicken and rice soup, perfect for chilly evenings with family.
Ingredients
- 2 cups shredded chicken
- 1 cup basmati rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until onion is translucent.
- Add the shredded chicken, thyme, oregano, salt, and pepper; cook for a few minutes.
- Stir in the chicken broth and bring to a boil.
- Add the basmati rice and lower the heat. Cover and simmer for about 15–20 minutes, or until rice is tender.
- Stir in the heavy cream, Parmesan, and mozzarella cheese until melted and smooth.
- Adjust seasoning as needed and serve warm.
Notes
For a creamier texture, consider adding more heavy cream or cheese. Use leftover or rotisserie chicken to save time.
