Chicken and Rice Soup #Shorts

This chicken and rice soup is a true one-pot meal, with minimal dishes and no extra steps. It comes together in under an hour to make a dinner that's hearty and satisfying without being too heavy.

Recipe: https://sugarspunrun.com/chicken-and-rice-soup/

Ingredients
4 Tablespoons unsalted butter (57g)
1 medium yellow onion, diced (about 1 cup/140g)
3 stalks celery, chopped (about 1 cup/105g)
2 large carrots, chopped (about 1 cup/130g)
1 Tablespoon minced garlic (about 3-4 large cloves)
3 Tablespoons all-purpose flour
¾ teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon smoked paprika
¾ teaspoon table salt, plus additional to taste
½ teaspoon ground pepper, plus additional to taste
5 cups chicken broth (1.2L)
1 lb raw boneless skinless chicken breast (or a mix of chicken breast and thighs) (453g)
1 cup wild rice (uncooked) (180g)
⅓ cup heavy cream (80ml)

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Dutch oven or large stock pot (Affiliate Link): https://amzn.to/2XeiG0S

Instructions
Melt butter in a large pot or Dutch oven over medium heat.
Add onion, celery, and carrots and cook until softened (about 4-5 minutes).
Add minced garlic and cook until fragrant (about 30 seconds).
Sprinkle flour evenly over the pot and stir until flour is absorbed and no lumps remain. Add spices (thyme, parsley, smoked paprika, salt, and pepper) and cook several seconds longer until well-combined.
Slowly, while stirring, add chicken broth to the pot. Bring to a boil.
Add chicken and rice and return to a boil. Cover, reduce heat to a simmer, and cook until the chicken is cooked through and rice is fully cooked (about 20 minutes).
Remove chicken from the pot and cut or shred (I prefer to shred). If the rice is not tender yet, let the chicken rest, covered, beside the stovetop and continue to cook the soup, covered, until the rice is cooked through (that way you don’t overcook it). Once the rice is cooked through, return the chicken to the pot.
Reduce heat to low and slowly stir in heavy cream until combined.
Allow to simmer for several minutes before serving warm. Enjoy!

Notes
Rice:
White rice, wild rice, jasmine, or basmati would work well in this recipe. I like to use wild rice.

Storing:
This soup will keep in the refrigerator in an airtight container for up to 3 days. Please note that the rice will become mushy the longer it sits and it will continue to absorb the liquid in the soup. You can always add a splash of water or more chicken broth when reheating but may need to add more salt/pepper as well (taste-test first).

Cream
You may omit the cream if desired, or substitute half and half. The amount used here does not make for a very rich and creamy soup, but it does add some depth of flavor and a more velvety mouthfeel to the broth.

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Видео Chicken and Rice Soup #Shorts канала Sugar Spun Run