A yummy and creamy soup to warm yourself up on a rainy day!
Salt both sides of the chicken breasts. Let sit for 15 minutes.
Chop the onions, carrots, and celery.
Pat dry both sides of the chicken breasts. Add a little more salt and season with pepper.
**I like to cover the chicken with plastic wrap and pound the chicken so that it is the same height all around.
Heat some oil in a cast iron pan over medium-high heat. At the same time, heat some oil in a 5qt Dutch oven over medium-high heat.
Cook the chicken on both sides for 7 minutes each. Once both sides are cooked, remove from pan and set aside.
At the same time, add the Onions, Carrots, and Celery to the Dutch Oven. Sauté for 4-5 minutes. Add a pinch of salt & pepper.
Add garlic, parsley, and thyme and cook for 1 more minute.
Deglaze the bottom with a splash of the chicken broth. Then add the remaining broth and rice.
Bring to a boil, then turn the heat down. Simmer, covered, for 30 minutes; stirring every 10 minutes.
While soup simmers, shred the chicken.
With 5 minutes remaining, stir in chicken, corn, and peas.
Add milk and cook for 5 more minutes.
Serve & ENJOY! Add salt and pepper to taste.
Ingredients
Directions
Salt both sides of the chicken breasts. Let sit for 15 minutes.
Chop the onions, carrots, and celery.
Pat dry both sides of the chicken breasts. Add a little more salt and season with pepper.
**I like to cover the chicken with plastic wrap and pound the chicken so that it is the same height all around.
Heat some oil in a cast iron pan over medium-high heat. At the same time, heat some oil in a 5qt Dutch oven over medium-high heat.
Cook the chicken on both sides for 7 minutes each. Once both sides are cooked, remove from pan and set aside.
At the same time, add the Onions, Carrots, and Celery to the Dutch Oven. Sauté for 4-5 minutes. Add a pinch of salt & pepper.
Add garlic, parsley, and thyme and cook for 1 more minute.
Deglaze the bottom with a splash of the chicken broth. Then add the remaining broth and rice.
Bring to a boil, then turn the heat down. Simmer, covered, for 30 minutes; stirring every 10 minutes.
While soup simmers, shred the chicken.
With 5 minutes remaining, stir in chicken, corn, and peas.
Add milk and cook for 5 more minutes.
Serve & ENJOY! Add salt and pepper to taste.