Creamy chicken, rice and artichoke heart soup

  • Preparation 20 min
  • Cooking 55 min
  • Servings 4 to 6
  • Freezing Absolutely

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Ingredients

  • 500 g chicken breast
  • Olive oil
  • Italian spices
  • 3/4 cup basmati rice
  • 1 1/2 cups water
  • 1 small yellow onion, finely chopped
  • 3 large garlic cloves, finely chopped
  • 3 celery stalks, sliced
  • 1 tablespoon Italian spices
  • The leaves of 4 Swiss chard stalks, coarsely chopped
  • 398 ml artichoke hearts quartered
  • The leaves of 3 large thyme sprigs
  • 1/3 cup white wine
  • 5 cups chicken broth
  • 237 ml 15% country cream

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Preparation

  • Preheat oven to 425°F. Line a baking sheet with parchment paper.
  • Place the chicken breasts on the baking sheet and drizzle with some olive oil. Rub to coat. Season with salt and pepper and sprinkle with Italian spices on both sides. Place in the oven and cook for about 25 minutes or until the breasts are cooked. Coarsely chop and set aside.
  • In a small saucepan over medium heat, add the rice and drizzle with olive oil. Mix and cook for 1 minute. Add water, mix and cover. Bring to a boil, stir and reduce to low heat. Simmer for 10 minutes, covered, until the rice is cooked and the liquid is absorbed. Remove from heat, mix and set aside.
  • In a large saucepan over medium heat, add the onion and garlic and drizzle with olive oil. Cook 3 to 4 minutes, stirring occasionally.
  • Add the celery, the Italian spices, drizzle with a thin stream of olive oil then season with salt and pepper. Cook 6 to 7 minutes, stirring occasionally.
  • Add the Swiss chard, artichoke hearts and thyme then cook for 2 minutes.
  • Add the white wine, mix and cook for 2 minutes.
  • Add the chicken broth, cream, rice and chicken then season with salt and pepper. Cook for 5 minutes, stirring, then serve.