Creamy Chicken and Rice Soup
Creamy Chicken and Rice Soup
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 1 cup sliced mushrooms
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 cups shredded chicken
- 2 cups chicken stock
- 1/2 cup cream
- 2 teaspoons Dijon mustard
- 1/2 cup frozen peas
- 1 cup microwave rice
- 1/2 cup cooked bacon
- 1 tablespoon fresh parsley
Instructions
- 1
Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
⏱️ 1 min
- 2
Add the 1 chopped brown onion and cook, stirring, for 5 minutes or until it is soft.
⏱️ 5 min
- 3
Add the 2 crushed garlic cloves, 1 cup of sliced mushrooms, 1/2 cup of chopped carrots, and 1/2 cup of chopped celery. Cook, stirring, for 5 minutes or until the vegetables are tender.
⏱️ 5 min
- 4
Stir in the 2 cups of shredded chicken, 2 cups of chicken stock, 1/2 cup of cream, and 2 teaspoons of Dijon mustard.
⏱️ 1 min
- 5
Bring the mixture to a simmer, then reduce the heat to low and cook for 5 minutes, or until it is heated through.
⏱️ 5 min
- 6
Stir in the 1/2 cup of frozen peas, 1 cup of microwave rice, and 1/2 cup of cooked bacon.
⏱️ 1 min
- 7
Cook for 2 minutes, or until the peas are tender and the rice is heated through.
⏱️ 2 min
- 8
Ladle the soup into bowls, top with 1 tablespoon of fresh parsley, and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Rice Soup
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 1 cup sliced mushrooms
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 cups shredded chicken
- 2 cups chicken stock
- 1/2 cup cream
- 2 teaspoons Dijon mustard
- 1/2 cup frozen peas
- 1 cup microwave rice
- 1/2 cup cooked bacon
- 1 tablespoon fresh parsley
Instructions
- 1
Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
⏱️ 1 min - 2
Add the 1 chopped brown onion and cook, stirring, for 5 minutes or until it is soft.
⏱️ 5 min - 3
Add the 2 crushed garlic cloves, 1 cup of sliced mushrooms, 1/2 cup of chopped carrots, and 1/2 cup of chopped celery. Cook, stirring, for 5 minutes or until the vegetables are tender.
⏱️ 5 min - 4
Stir in the 2 cups of shredded chicken, 2 cups of chicken stock, 1/2 cup of cream, and 2 teaspoons of Dijon mustard.
⏱️ 1 min - 5
Bring the mixture to a simmer, then reduce the heat to low and cook for 5 minutes, or until it is heated through.
⏱️ 5 min - 6
Stir in the 1/2 cup of frozen peas, 1 cup of microwave rice, and 1/2 cup of cooked bacon.
⏱️ 1 min - 7
Cook for 2 minutes, or until the peas are tender and the rice is heated through.
⏱️ 2 min - 8
Ladle the soup into bowls, top with 1 tablespoon of fresh parsley, and serve.
⏱️ 1 min