Creamy Chicken and Rice Soup

Ingredients

• 1 tbsp olive oil
• 1 1/2 lb chicken thighs
• 2 tbsp butter
• 1/2 small yellow onion, diced
• 3 small carrots, chopped
• 2 celery stalks, chopped
• 3/4 c uncooked basmati rice
• 6 cups low sodium chicken broth
• 1/4 c heavy cream
• 1/2 tsp kosher salt (for the soup broth)
• Pepper

Instructions

1. 1

   Add the olive oil to a large soup...: Add the olive oil to a large soup pot and heat over medium heat.

2. 2

   Sprinkle the chicken thighs with a few pinches...: Sprinkle the chicken thighs with a few pinches of salt and pepper. Add the chicken to the pot and cook 3 minutes on each side. Remove to a plate.

3. 3

   Add the butter to the pot. Add the...: Add the butter to the pot. Add the onion, carrots and celery and a pinch of salt. Saute for 5 minutes. Add the rice, chicken broth and the partially cooked chicken thighs.

4. 4

   Bring to a boil then reduce heat to...: Bring to a boil then reduce heat to low, cover and simmer for 15 minutes or until the rice is tender. Stir in the heavy cream, salt and a pinch of pepper.

5. 5

   Take the chicken out, chop up it up...: Take the chicken out, chop up it up and return to the pot.