Creamy Chicken and Rice Soup

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs or breasts
• 2 tablespoons unsalted butter
• 1 large yellow onion, diced
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 2 cups whole milk
• 1 cup long-grain white rice, uncooked
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions

1. 1

   Season the chicken pieces generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of butter over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown. Remove the chicken to a plate and set aside.

2. 2

   Reduce the heat to medium and add the remaining 1 tablespoon of butter. Once melted, add the diced onion, carrots, and celery. Cook for 6-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

3. 3

   Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes. The mixture should look slightly golden and smell toasty.

4. 4

   Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk in a steady stream, still whisking. Bring the mixture to a gentle simmer—it will start to thicken after about 3-4 minutes. Add the thyme, rosemary, and a pinch of salt and pepper.

5. 5

   Return the browned chicken to the pot along with any accumulated juices. Reduce the heat to low, cover, and let it simmer for 20 minutes.

6. 6

   While the soup simmers, cook the rice according to package directions in a separate pot. Fluff the cooked rice with a fork and set aside.

7. 7

   After 20 minutes, remove the chicken from the pot using tongs. Place it on a cutting board and let it cool for a few minutes. Use two forks to shred the meat into bite-sized pieces.

8. 8

   Return the shredded chicken to the pot. Stir in the cooked rice and let everything heat through for 2-3 minutes. Taste and adjust seasoning with more salt and pepper if needed. Remove from heat and stir in the fresh parsley.

9. 9

   Ladle the soup into bowls and garnish with additional parsley or a sprinkle of black pepper.