Recipe of the Month

30-Minute Creamy Chicken and Rice Soup

Recipe provided by Kim F. "It only takes 30 minutes to put this together."

Ingredients

• 1 medium yellow onion
• 3 medium celery stalks
• 2 medium carrots
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken
• 2 cups cooked rice
• 1 cup half-and-half

Directions

1. Prepare the following, placing them all in the same large bowl: dice 1 medium yellow onion and 3 medium celery stalks, peel and dice 2 medium carrots, and mince 2 garlic cloves.
2. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the onion mixture, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes.
3. Pour in 4 cups low-sodium chicken broth. Bring to a boil. Reduce the heat and simmer for 10 minutes. Stir in 2 cups shredded chicken, 2 cups cooked rice, and 1 cup half-and-half, and simmer until the rice is warmed through, 3 to 4 minutes more.

For more information, view this recipe here: https://www.thekitchn.com/creamy-chicken-rice-soup-recipe-23024695