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Homemade Velvety Chicken and Rice Stew: A Cozy Recipe

Homemade Velvety Chicken and Rice Stew

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 1 tbsp olive oil Extra virgin
  • 1 medium yellow onion Diced
  • 2 medium carrots Peeled and diced
  • 2 ribs celery Diced
  • 3 cloves garlic Minced
  • 1 lb boneless skinless chicken breasts Left whole for simmering
  • 4 cups chicken broth Low sodium preferred
  • 1 cup long-grain white rice Uncooked and rinsed
  • 1/2 tsp dried thyme
  • 1 tsp salt Adjust to taste
  • 1/2 tsp black pepper Freshly cracked
  • 1/2 cup frozen peas
  • 1 cup heavy cream Can substitute half-and-half
  • 2 tbsp fresh parsley Finely chopped
  • 1 loaf crusty bread For serving

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, sautéing for 5-7 minutes until they begin to soften.
  • Stir in the minced garlic, dried thyme, salt, and black pepper. Cook for 1 minute until fragrant.
  • Pour in the chicken broth. Add the whole chicken breasts and the uncooked white rice, then bring the mixture to a boil.
  • Reduce the heat to low, cover the pot tightly, and simmer for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender.
  • Carefully remove the cooked chicken breasts from the pot. Use two forks to shred the meat, then return the shredded chicken to the soup.
  • Stir in the frozen peas and heavy cream. Allow the soup to simmer uncovered for 3-5 minutes until heated through and slightly thickened.
  • Remove the pot from the heat. Stir in the fresh chopped parsley and serve hot with crusty bread for dipping.