Chicken and Rice Soup with Parmesan and Lemon Recipe

Introduction

This comforting chicken and rice soup is a hearty and creamy dish perfect for chilly days or when you need a satisfying meal. Made with simple ingredients and leftover chicken, it’s easy to prepare and full of flavor.

Ingredients

• 2 tbsp olive oil
• 1 onion (peeled and finely chopped)
• 2 sticks of celery (sliced)
• 2 medium carrots (peeled and chopped into 1cm chunks)
• 2 tbsp plain (all-purpose) flour
• 120 ml (1/2 cup) milk (full-fat or semi-skimmed)
• 1.2 litres (5 cups) hot chicken stock (water plus 4 stock cubes is fine)
• 1 tsp dried thyme
• 105 g (1/2 cup) uncooked long grain rice
• 250 g (2 cups) leftover cooked, shredded chicken
• 1 tbsp lemon juice (juice from approx. half a lemon)
• 80 ml (1/3 cup) double (heavy) cream
• 50 g (1/2 cup) grated parmesan cheese
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley (chopped)

Instructions

1. Step 1: Heat the olive oil in a large saucepan over medium heat.
2. Step 2: Add the onion, celery, and carrots, frying for 4-5 minutes until they begin to soften.
3. Step 3: Stir in the flour with a whisk to coat the vegetables evenly.
4. Step 4: Slowly pour in the milk while whisking continuously until fully incorporated.
5. Step 5: Add the hot chicken stock and dried thyme, stirring to combine.
6. Step 6: Stir in the rice, bring the soup to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally, until the rice is tender.
7. Step 7: Add the shredded chicken, lemon juice, cream, parmesan, salt, and pepper.
8. Step 8: Stir well and heat for an additional 2-3 minutes until the chicken is warmed through.
9. Step 9: Serve the soup garnished with fresh chopped parsley.

Tips & Variations

• Use leftover roast chicken or turkey for easy preparation and added flavor.
• For a dairy-free option, substitute milk and cream with coconut milk or almond milk.
• Add a handful of spinach or kale at the end of cooking for extra greens.
• Swap long grain rice for quinoa or barley for a different texture.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze chicken and rice soup?

It’s possible to freeze, but rice can sometimes change texture after freezing and reheating. For best results, freeze the soup without rice and cook fresh rice when reheating.

Can I use fresh herbs instead of dried thyme?

Yes, fresh thyme can be used instead. Use about one tablespoon of fresh thyme leaves and add them during the simmering stage for a brighter flavor.

Chicken and Rice Soup with Parmesan and Lemon Recipe

Print Recipe

★★★★★

4.9 from 72 reviews

A comforting and creamy chicken and rice soup made with sautéed vegetables, tender rice, shredded chicken, and finished with a touch of cream and parmesan for a rich flavor. Perfect for a hearty lunch or dinner, this soup combines simple ingredients to deliver a satisfying meal that’s easy to prepare on the stovetop.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: British

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 tbsp olive oil
• 1 onion (peeled and finely chopped)
• 2 sticks of celery (sliced)
• 2 medium carrots (peeled and chopped into 1cm chunks)

Soup Base and Seasoning

• 2 tbsp plain (all-purpose) flour
• 120 ml (1/2 cup) milk (full-fat or semi-skimmed)
• 1.2 litres (5 cups) hot chicken stock (water plus 4 stock cubes is fine)
• 1 tsp dried thyme
• ¼ tsp salt
• ¼ tsp black pepper

Main Ingredients

• 105 g (1/2 cup) uncooked long grain rice
• 250 g (2 cups) leftover cooked, shredded chicken

Finishing Touches

• 1 tbsp lemon juice (juice from approx. half a lemon)
• 80 ml (1/3 cup) double (heavy) cream
• 50 g (1/2 cup) grated parmesan cheese
• 2 tbsp fresh parsley (chopped)

Instructions

1. Heat oil and sauté vegetables: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion, sliced celery, and chopped carrots, then fry for 4-5 minutes until the vegetables start to soften.
2. Add flour to coat: Sprinkle the plain flour over the vegetables and stir together using a whisk to coat the mix evenly, forming a roux-like base.
3. Incorporate milk: Gradually pour in the milk while stirring continuously with the whisk to blend the milk fully with the flour and vegetables, creating a smooth mixture.
4. Add stock and thyme: Pour in the hot chicken stock along with the dried thyme. Stir everything together thoroughly.
5. Cook rice: Add the uncooked long grain rice to the pot, bring the soup to a boil, then reduce the heat to a simmer. Cook uncovered for 25 minutes, stirring occasionally to prevent sticking, until the rice is tender.
6. Add chicken and finishing ingredients: Stir in the leftover cooked shredded chicken, lemon juice, double cream, grated parmesan, salt, and black pepper.
7. Heat through: Continue stirring and heat the soup for 2-3 minutes until the chicken is heated through and the soup is hot and creamy.
8. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

Notes

• Use leftover cooked chicken for convenience; rotisserie chicken works well.
• Adjust the thickness of the soup by adding more or less milk and cream as desired.
• Long grain rice is preferred for texture, but you can substitute with jasmine or basmati rice.
• For a lighter version, use low-fat milk and omit or reduce the cream.
• The soup can be prepared a day ahead and reheated gently on the stovetop.

Keywords: chicken soup, chicken and rice soup, creamy chicken soup, easy stovetop soup, leftover chicken recipe, comfort food