Creamy Chicken & Rice Soup by Jaaliyahs

Ingredients

• 4 chicken breasts, cleaned
• 2 celery sticks, finely diced
• 2 carrots, finely diced
• 1/2 white onion, finely diced
• 1/2 green bell pepper, finely diced
• 1 tbsp minced garlic
• 2 tbsp olive oil
• 1 tbsp Kerrygold garlic & herb butter (plus extra for veggies)
• 1 tbsp all-purpose flour
• 5 cups water
• 1 (32 oz) box chicken broth
• 1 tbsp roasted chicken Better Than Bouillon paste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp Nature's Seasoning
• 1/2 cup heavy cream
• 1 1/2 cups white rice, rinsed
• 2 tbsp fresh parsley, chopped (divided)

Instructions

1. Finely dice the celery, carrots, onion, and green bell pepper; set aside.
2. In a large bowl, combine chicken breasts with 2 tbsp olive oil and season with 1 tsp each of garlic powder, onion powder, Italian seasoning, paprika, black pepper, and Nature's Seasoning. Toss to coat evenly.
3. Heat a large pot over medium heat and melt 1 tbsp garlic & herb butter. Add seasoned chicken breasts and brown on both sides for 6–7 minutes total. Remove chicken and set aside (it will finish cooking in the soup).
4. To the same pot, add the diced vegetables, 1 tbsp minced garlic, a pat of butter, and 1 tbsp flour. Stir and cook for 5–6 minutes until vegetables soften and flour is absorbed.
5. Pour in 5 cups of water and the 32 oz box of chicken broth. Stir well to combine.
6. Add 1 tbsp Better Than Bouillon paste and repeat the same seasonings (garlic powder, onion powder, Italian seasoning, paprika, black pepper, Nature's Seasoning) to taste. Stir well.
7. Return the browned chicken breasts to the pot, cover, and cook on medium heat for 30–45 minutes until chicken is fully cooked through.
8. Stir in 1/2 cup heavy cream and 1 tbsp fresh parsley. Mix well, then remove chicken breasts and shred them.
9. Return shredded chicken to the pot and add 1 1/2 cups rinsed white rice. Cover and cook on medium-low heat for another 30 minutes until rice is tender and has absorbed the broth.
10. Finish with a spoonful of fresh parsley, stir, and serve hot.