Chicken and Rice Soup with Parmesan and Lemon Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: British
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Add stock and thyme: Pour in the hot chicken stock along with the dried thyme. Stir everything together thoroughly.
- 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.
- Add chicken and finishing ingredients: Stir in the leftover cooked shredded chicken, lemon juice, double cream, grated parmesan, salt, and black pepper.
- 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.
- 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
