Directions

Dice up your raw chicken breasts. Place diced chicken in large bowl and coat chicken with paprika, garlic powder, onion powder, tarragon and salt to taste.
Heat 3 tsp olive oil in pot at medium high heat. Add your seasoned diced chicken and proceed to cook until completely cooked through. Once it is done, remove the meat and set aside in large bowl and add 2 TBSP of butter. Once the butter has melted, add roughly diced mushrooms to the pot. Cook until mushrooms have browned and become tender (about 5 minutes)
After mushrooms have browned, remove from pan and add to the bowl with the chicken. Add your onion, carrots, and celery. Cook until they soften (approximately 5 minutes)
Once vegetables have softened, add your minced garlic and thyme. Cook for 35 seconds, stirring constantly to prevent the garlic from burning. Then you will add the pinot grigio to the pot. Cook vegetable mixture with the wine until wine has cooked down and most of the liquid is gone.
After the wine has cooked off, add your chicken and mushrooms back into the pot as well as the rice and chicken broth. While covered, simmer the soup for 30 minutes while stirring occasionally. You may notice that you will need to add more broth due to the absorption of the rice. Feel free to do so.
After 30 minutes, add the cream, parmesan cheese, salt and pepper to taste. Serve immediately!
Congratulations on making a great dish! Little Chef's Kiss!

Calories

590

Fat

25 g

Sat. Fat

12 g

Carbs

35 g

Fiber

4 g

Net carbs

31 g

Sugar

6 g

Protein

51 g

Sodium

659 mg

Cholesterol

143 mg