Description
A creamy and comforting chicken and rice soup made in the air fryer, perfect for Thanksgiving.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup long-grain white rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat your air fryer to 350°F (175°C).
- In a large bowl, mix the onion, garlic, carrot, celery, olive oil, thyme, salt, and pepper.
- Transfer the mixture to the air fryer basket and cook for 5 minutes, stirring halfway.
- Add the shredded chicken, rice, and chicken broth to the basket. Stir well.
- Cook for 15 minutes, stirring occasionally.
- Pour in the heavy cream and stir. Cook for another 5 minutes.
- Check the rice for doneness. Serve hot.
Notes
- Use leftover turkey instead of chicken for a Thanksgiving twist.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Air Fryer
- Cuisine: American