Ingredients
Scale
- 1 cup cooked chicken, shredded
- 1 cup rice, cooked
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 can (14 ounces) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup whole milk
- 1/2 cup heavy cream
- Fresh parsley for garnish (optional)
Instructions
- Melt the butter in a big pot over a medium heat. Add the diced carrots, diced celery, and finely chopped onion. Sauté until the vegetables are tender.
- Add minced garlic to the pot and sauté for an additional minute until fragrant.
- Sprinkle flour over the vegetables and stir well to combine, creating a roux.
- Pour in the chicken broth gradually, stirring constantly to prevent lumps. Allow the mixture to thicken slightly.
- Add the shredded cooked chicken, cooked rice, undrained diced tomatoes, dried thyme, dried basil, dried oregano, salt, and pepper to the pot. Stir to combine.
- Bring the soup to a gentle simmer and let it cook for about 10-15 minutes to allow the flavors to meld.
- Pour in the whole milk and heavy cream, stirring to incorporate. Continue to simmer for an additional 5 minutes.
- Taste and adjust the seasoning if necessary.
- Ladle the Creamy Tomato, Chicken & Rice Soup into bowls and garnish with fresh parsley if desired.
- Serve the soup hot, relishing the comforting combination of creamy broth, tender chicken, and wholesome rice. Enjoy this hearty and satisfying bowl of soup!
