Creamy Chicken & Rice Soup
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 1/2 lb sliced mushrooms
- 1 red pepper, diced
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/2 lb boneless, skinless chicken breasts
- 8 cup chicken stock
- 1 cup rice
- 3/4 cup milk or cream
- 1 bunch green onions, sliced
- Additional salt and pepper, to taste
Instructions
- Heat olive oil and butter in a large stock pot. Add onion, garlic and crushed red pepper flakes and cook for 3 minutes. Add mushrooms and red pepper and cook until mushrooms are browned. Season with salt, pepper and paprika.
- Add chicken breasts and pour in chicken stock. Bring to a boil, reduce heat to low and simmer for at least 45 minutes, until chicken is fully cooked. (This can simmer all day if you want.) Remove chicken and set aside.
- Return soup to a boil and stir in rice. Remove heat and simmer until rice is tender, about 20 minutes. Meanwhile, shred or dice chicken.
- After rice is cooked, stir chicken back into the pot. Add milk or cream and green onions. Season with additional salt and pepper, to taste.
Notes
Note – If you want your soup a little thicker, combine 1 tbsp. corn starch with 1/4 cup water. Bring the soup to a boil, stir in cornstarch mix and cook until thickened, about 5 minutes.