This chicken & rice soup is extremely creamy, filling & nutritious at the same time. Swap your spoon for a tube & indulge 🐔
2 tbsp olive oil
4 medium carrots, peeled and chopped
4 celery ribs, chopped
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 tsp chilli flakes
130g long grain rice
1 tbsp Italian spices
1 liter chicken stock
200ml crème fraîche
2 chicken breasts
In a large saucepan, heat oil over medium-high heat; sauté carrot, celery and onion until tender – about 8 minutes. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat, then add chicken breasts. Cover with the lid and let the soup simmer until rice is tender, about 15 minutes.
Turn off the heat and remove chicken breasts. Shred breasts using two forks. Add back to the soup along with crème fraîche. Stir and season to taste with salt and pepper.