Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 1 cup water
- 1 cup cooked chicken, shredded
- 1 cup uncooked long-grain rice
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
If you’d like to add more depth, substitute the heavy cream with coconut milk for a dairy-free version, which I often do when cooking for friends with dietary restrictions. It adds a subtle sweetness that pairs beautifully with the savory elements.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, sliced carrots, and chopped celery, and cook for another 3-4 minutes until the vegetables begin to soften.
- Stir in the dried thyme and oregano, letting the spices bloom for about a minute, releasing their aromas.
- Pour in the chicken broth and water, bringing the mixture to a gentle boil.
- Add the shredded chicken and uncooked rice to the pot. Reduce the heat to a simmer and cook for 20-25 minutes, or until the rice is tender.
- Stir in the heavy cream, and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to thicken slightly.
- Remove from heat, ladle into bowls, and garnish with fresh parsley before serving.
This recipe reminds me of the patience I learned from my abuela, waiting for flavors to meld and transform something simple into something extraordinary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International