Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and minced garlic, cook until translucent.
- Add chicken broth, bring to a simmer.
- Stir in cooked shredded chicken and rice, cook for 5 minutes.
- Reduce heat and stir in heavy cream, cook until heated through.
- Season with salt and pepper. Serve hot, garnished with fresh parsley.
Notes
You can prepare the chicken and rice in advance for an even quicker meal. Substitute heavy cream with milk for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort-food
Nutrition
- Serving Size: 1 bowl (250ml)
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg