Ingredients
Scale
- 2 Tbsps Extra virgin olive oil
- 1/2 red onion, chopped (You can also use white or yellow onion)
- 3 garlic cloves, minced
- 2 organic celery stalks, chopped
- 2 medium carrots, peeled + chopped
- 4 fresh thyme sprigs
- 1 bay leaf
- 4 cups chicken or vegetable stock, organic
- 1 cup heavy cream, organic
- 3 Tbsps apple cider vinegar (You can omit + sub with stock)
- 1 tsp sea salt
- 2 tsps On Everything All-Purpose Blend
- 1 tsp smoked paprika (You can add another teaspoon if desired)
- 2 cups Easy Shredded Chicken
- 1–1 1/2 cups cooked Basmati Rice
- 1 cup freshly-grated parmesan
- 1 cup shredded mozzarella cheese, organic
Instructions
- In a large pot over medium heat, add olive oil and sauté chopped onions until translucent. Add minced garlic, celery, and carrots; cook until softened.
- Stir in fresh thyme sprigs and bay leaf, then pour in the chicken or vegetable stock. Bring to a simmer.
- Mix in heavy cream and apple cider vinegar; season with salt, On Everything All-Purpose Blend, and smoked paprika.
- Add shredded chicken and cooked basmati rice; stir until fully combined.
- Let simmer for an additional 5 minutes before removing from heat. Discard bay leaf and thyme sprigs before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg