Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from pot and set aside.
1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, 1 teaspoon salt, 1/2 teaspoon black pepper
Add butter to the pot. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
1 tablespoon butter, 1 onion, 2 carrots, 2 celery stalks, 4 cloves garlic
Pour in chicken broth and scrape up any browned bits from the bottom of the pot. Bring to a simmer.
6 cups chicken broth
Add the cooked chicken and cooked rice to the pot. Simmer for 5-10 minutes to allow the flavours to bind.
1 pound boneless, skinless chicken breasts, 1 cup cooked long-grain rice
Stir in heavy cream until heated through. Do not boil. Garnish with fresh parsley and serve immediately. Enjoy your delicious Creamy Chicken and Rice Soup!
1/2 cup heavy cream, 1/4 cup chopped fresh parsley
