Creamy Chicken & Rice Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1 cup carrots, thinly sliced
• 1/2 cup celery, thinly sliced
• 1 (8 ounce) package sliced cremini mushrooms
• 4 garlic cloves, minced
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon ground black pepper, divided
• 4 cups unsalted chicken stock
• 1 cup water
• 1 1/2 cups shredded, skinned rotisserie chicken breast
• 1 (8.8 ounce) package Long Grain and Wild
• 1/2 cup heavy whipping cream
• 1/3 cup all-purpose flour
• 4 cups baby kale, lightly packed
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 tablespoon apple cider vinegar

Instructions

1. Heat oil in a Dutch oven over medium-high. Add onion, carrots, and celery to pot; saute 3 minutes, stirring frequently. Add mushrooms, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; saute 5 minutes, stirring frequently. Add stock and water; bring to a boil. Reduce heat and simmer 8 minutes or until vegetables are tender. Add chicken, rice, and remaining salt and pepper; cook 3 minutes.
2. Combine whipping cream and flour in bowl, stirring with a whisk. Stir into soup; bring to a boil. Cook 2 minutes or until thickened. Stir in kale and parsley. Remove from heat and stir in vinegar.

Nutrition Facts

Calories 284

Fat 12g (18%)

sat 5g (23%)

Protein 18g

Carb 27g (9%)

Fiber 3g (11%)

Sugars 4g (added sugars 0g)

Sodium 525mg (26%)