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Creamy Chicken and Rice Soup

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A comforting and creamy chicken and rice soup packed with vegetables and flavor.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 2 celery sticks, sliced
  • 2 medium carrots, peeled and chopped into 1cm chunks
  • 2 tbsp plain (all-purpose) flour
  • 120 ml (½ cup) full-fat or semi-skimmed milk
  • 1.2 litres (5 cups) hot chicken stock (or water + 4 stock cubes)
  • 1 tsp dried thyme
  • 105 g (½ cup) uncooked long grain rice
  • 250 g (2 cups) cooked, shredded chicken
  • 1 tbsp lemon juice (juice of approx. half a lemon)
  • 80 ml (? cup) double (heavy) cream
  • 50 g (½ cup) grated Parmesan cheese
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion, celery, and carrots. Cook for 4–5 minutes until the vegetables start to soften.
  2. Sprinkle the flour over the sautéed vegetables. Stir using a whisk to coat everything evenly.
  3. Gradually pour in the milk while whisking continuously until you achieve a smooth mixture that’s well incorporated.
  4. Add the hot chicken stock and dried thyme to the pan. Stir well to combine all the flavors.
  5. Stir in the uncooked rice, bring the soup to a boil, then reduce to a simmer. Cook uncovered for about 25 minutes, stirring occasionally, until the rice is tender.
  6. Add the shredded chicken, lemon juice, cream, Parmesan cheese, salt, and pepper. Stir to combine and let it heat through for a few more minutes.
  7. Sprinkle with chopped parsley before serving to bring a fresh touch to your creamy bowl of goodness.

Notes

This soup pairs beautifully with crusty bread or a side salad. For an extra touch, serve with grilled cheese sandwiches or croutons.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/creamy-chicken-rice-soup-recipe/

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