Soupe crémeuse au poulet et au riz : onctueuse et savoureuse

Ingrédients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, sliced into rounds
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 3/4 cup long-grain white rice, uncooked
• 6 cups low-sodium chicken broth
• 3 cups shredded rotisserie chicken breast
• 1 cup skim milk
• 2 tbsp cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Préparation

1. 1

   Heat olive oil over medium heat in a large Dutch oven or heavy-bottomed pot. Add diced onion, carrots, and celery; sauté for 5–7 minutes until onions are translucent and vegetables have softened.

2. 2

   Stir in minced garlic and dried thyme, cooking for 60 seconds until fragrant.

3. 3

   Stir in the uncooked white rice, coating the grains in the oil and aromatics. Pour in the chicken broth and bring the mixture to a boil.

4. 4

   Reduce heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender.

5. 5

   In a small bowl, whisk cornstarch into the milk until completely smooth.

6. 6

   Stir the shredded rotisserie chicken into the pot. Slowly pour in the milk and cornstarch mixture, stirring constantly.

7. 7

   Simmer for another 3–5 minutes until the soup reaches a thick, silky consistency.

8. 8

   Stir in chopped fresh parsley, salt, and black pepper just before serving.