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.
0 servings