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🍽️ Creamy Chicken Rice Soup

320 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets
• 1 chicken broth
• 1 large white onion
• 1 tbsp butter
• 1 stalk leek
• 250 g sour cream
• salt
• pepper (from the mill)
• fresh basil
• 200 g cooked rice

Instructions

1. 1. Rinse the chicken breast under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the chicken meat into small, even cubes.
4. 4. Thoroughly wash the leek.
5. 5. Cut the leek into fine, small rings.
6. 6. Peel the onion and chop it finely.
7. 7. Heat the butter in a large pot.
8. 8. Add the chopped onion and leek rings to the pot.
9. 9. Sauté the vegetables over medium heat for three minutes.
10. 10. Deglaze the vegetables with the chicken broth.
11. 11. Bring the soup to a boil.
12. 12. Let the soup simmer over medium heat.
13. 13. Cook until the vegetables are soft.
14. 14. Blend the soup smooth using a hand blender.
15. 15. Stir the crème fraîche into the soup.
16. 16. Add the chicken cubes to the soup.
17. 17. Let the soup simmer for another seven minutes over medium heat.
18. 18. Season the soup to taste with salt.
19. 19. Season the soup to taste with pepper.
20. 20. Stir the rice into the soup.
21. 21. Let the rice heat through briefly in the soup.
22. 22. Rinse the basil under cold water.
23. 23. Pick the fresh basil leaves off the stems.
24. 24. Serve the hot soup in bowls.
25. 25. Garnish the soup with the fresh basil leaves.

Nutrition per serving

• kcal: 320
• Protein: 26 g · Fett/Fat: 15 g · Carbs: 25 g