Sort ingredients
mamabearcooks
QR Code
Listen
Pdf
Heat olive oil in a heavy bottom soup bottom over medium heat. Add onion and carrots and cook until softened. Add dried marjoram, flour, and seasoning packet from the rice; stir to combine.
Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes.
Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in the shredded chicken.
Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste.