Wicked Chicken Vegetable Rice Creamy Soup

1In a large pot, melt butter (2 tbsp) over medium heat.

2Add chicken breast (1 lb) and cook until browned on all sides. Remove and set aside.

3In the same pot, add onion (1), carrots (2), celery, and red bell pepper (1). Cook until vegetables are tender, about 5 minutes.

4Stir in garlic powder (1 tsp), paprika (1 tsp), cayenne pepper (½ tsp), thyme, oregano, and black pepper (½ tsp). Cook for another minute until fragrant.

5Sprinkle flour over the vegetables and stir to coat evenly. Cook for 2 minutes to remove the raw flour taste.

6Slowly pour in chicken broth (4 cups) while stirring constantly to avoid lumps. Bring to a simmer.

7Add rice (1 cup) to the pot and return the chicken to the pot. Cover and simmer for 20 minutes, or until rice (1 cup) is cooked through.

8Stir in heavy cream (1 cup) and simmer for an additional 5 minutes.

9Season with salt and adjust seasoning if needed.

10Serve hot, garnished with fresh parsley.