CREAMY CHICKEN SOUP WITH RICE

Need dinner ready in under 30 minutes? This hearty chicken soup, which feels like a warm hug on a cold day, is just that. Packed with vegetables, chicken and rice this soup is filling enough to eat as a meal. I like it served with a good crusty bread or if you’re feeling more adventurous, make bread bowls and serve this wholesome soup in them. Now I see bread bowls in my future 😊 - stay tuned…

For the soup

2 Tbsp canola oil

1 lg onion or 2 small, diced

1 cup carrot, diced

1 cup celery, diced

1 cup short grain rice

2 L chicken broth

2 cup 35% cream

3 cups rotisserie chicken, bone and skin removed, diced (2 breasts or 1 breast and 2 thighs)

1-2 Tbsp lemon juice, to taste

1-2 Tbsp sugar, or more to taste

1 tsp kosher salt, adjust as needed

1/2 tsp ground white pepper (or fresh ground black pepper if you prefer)

Heat oil over medium in a large pot. Add onion, carrot and celery and sauté until slightly softened. Add rice and cook until translucent for approximately 1 minute.

Add chicken broth, raise temperature to high, bring to a boil, then reduce heat to simmer and cook until rice is al dente, approx 10 min.

Add lemon juice, sugar, salt and pepper, cook another 2 minutes; add chicken and cream. Let simmer a few minutes to allow flavours to meld and cream to heat up. Do not let it boil once you’ve added the cream. Taste and adjust seasoning to your liking.