Recipe Inspiration
With tender bites of shredded chicken breasts, sautéed veggies, white rice and a flavorful creamy broth!
In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion is translucent.
Add garlic, parsley and thyme and cook 1 minute. Add broth, uncooked chicken, uncooked rice, salt and pepper. Stir and bring to a boil over medium-high heat.
Reduce heat to medium-low, cover, and cook for 15-30 minutes(15-20 minutes for white rice, 30-35 minutes for brown rice), stirring every 10 minutes, or until vegetables and rice are tender.
Remove the chicken and place on cutting board. Using two forks, shred the chicken (you can also use a mixer).
Add shredded chicken back into pot along with 1 cup cream. Stir and keep warm until ready to serve.