PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/creamy...

Ingredients
▢1 tablespoon oil
▢1 onion (finely chopped)
▢2 large carrots (peeled and diced, or 3 medium)
▢2 ribs celery (halved and sliced)
▢3 cloves garlic (minced)
▢1 teaspoon dried parsley
▢½ teaspoon dried thyme
▢5 cups low sodium chicken broth
▢2 boneless, skinless chicken breasts (raw, about 1 lb)
▢1 cup long grain rice (white or brown)
▢1 teaspoon salt
▢¼ teaspoon black pepper
▢1 cup cream (any kind - higher fat will have a richer flavor and thicker consistency)

Instructions
In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion is translucent.
Add garlic, parsley and thyme and cook 1 minute.
Add broth, uncooked chicken, uncooked rice, salt and pepper. Stir and bring to a boil over medium-high heat.
Reduce heat to medium-low (a simmer), cover, and cook for 15-30 minutes(15-20 minutes for white rice, 30-35 minutes for brown rice), stirring every 10 minutes, or until vegetables and rice are tender.
Remove chicken from pot and shred. Add back to the pot with the cream. Serve.