Creamy Chicken Soup with Rice

Heat olive oil in a pot and sauté the chopped onion. Add the minced garlic, chopped carrots, and celery. Sauté for a few minutes, then stir in the parsley powder, salt, black pepper, and thyme.

Add the chicken breast medallions to the pot and pour in the broth. Cover with a lid and cook for 15 minutes.

Stir in the rice and quinoa. Let them cook until tender, about 15 minutes.

Once the grains are cooked, remove the chicken pieces from the pot. Shred the meat using two forks or chop it into pieces, then return it to the soup.

Stir in the cooking cream. Let it cook for one more minute to heat through, then serve.