Chicken and Rice for a cold day

Sometimes when it comes to a cold night you just need a good soup. For me one of my favorites is a good chicken and rice, it’s hearty, slightly different from a chicken noodle, and just different enough for someone to go “oooooh that’s neat.” It goes well with fresh buns or a garlic bread. But then again, what doesn’t go good with garlic bread?

Ingredients

• 1 tablespoon oil

• 1 onion minced

• 3 large carrots peeled and diced

• 1 stalk celery diced

• 1 tsp garlic minced

• 1 tsp dried parsley

• ½ teaspoon dried thyme

• 1 tsp salt

• ⅛ tsp black pepper

• 5 cups low sodium chicken broth

• 1 cup of water

• 2 chicken breasts, cut into small bits

• 1 cup rice

• 1 cup Heavy Cream

Instructions

1. In a cast iron pot (or your chosen soup pot) add the oil and the cut chicken and cook until cooked through. (5 Minutes)

2. Add in the onion, carrots and celery and cook until the onion starts to get tender and golden. (3 minutes)

3. Add garlic, parsley and thyme cooking (1 minutes)

4. Add salt and pepper, water and broth. Add rice. Stir and bring to a boil over medium-high heat.

5. Reduce heat to medium-low (a simmer), cover, and cook for 20 minutes, stirring every 10 minutes, or until vegetables and rice are tender.

6. Add in heavy cream and cook for 10 minute minutes

7. Serve.