Creamy Chicken & Rice Soup Recipe

Introduction

This creamy chicken and rice soup is a comforting and hearty dish perfect for any day of the week. Packed with tender chicken, tender beans, and nutritious greens, it offers a delightful blend of flavors and textures in every spoonful.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 800ml chicken stock
• 2 chicken legs, skin removed and meat shredded
• 400g can cannellini beans
• 250g microwave rice
• 50g leafy greens, roughly chopped
• ½ lemon, zested

Instructions

1. Step 1: Heat the olive oil in a saucepan over medium heat. Add the finely chopped onion with a generous pinch of salt and cook for 8 to 10 minutes until the onion begins to soften.
2. Step 2: Stir in the chopped garlic and cook for another 2 minutes until fragrant.
3. Step 3: Pour in the chicken stock, shredded chicken, cannellini beans along with their liquid, and the microwave rice. Bring to a simmer and cook for 10 minutes.
4. Step 4: Use a potato masher to roughly mash some of the beans and rice, breaking them down to thicken the soup while keeping it chunky.
5. Step 5: Stir in the chopped leafy greens and cook for an additional 5 minutes until the greens are tender.
6. Step 6: Season the soup with salt and pepper to taste. Serve hot, sprinkled with lemon zest for a bright finishing touch.

Tips & Variations

• For extra creaminess, stir in a splash of cream or coconut milk just before serving.
• Swap leafy greens with spinach or kale if preferred, adjusting cooking time until tender.
• Use leftover roast chicken to save time and add extra flavor.
• Add a pinch of chili flakes for a subtle heat that complements the soup.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or stock if the soup has thickened too much. This soup is best enjoyed fresh but holds up well for quick next-day meals.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of microwave rice?

Yes, you can use regular white rice, but cook it separately before adding, as it takes longer to cook than microwave rice. This prevents the rice from becoming mushy.

Can I freeze this soup?

While you can freeze the soup, the texture of the rice and greens may change slightly upon thawing. For best results, freeze the soup without the greens and add fresh greens when reheating.

Creamy Chicken & Rice Soup Recipe

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★★★★★

4.7 from 99 reviews

• Author: Jake
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This creamy chicken and rice soup is a comforting and hearty dish, perfect for a cozy meal. Made with tender shredded chicken, cannellini beans, microwave rice, and fresh leafy greens, it combines wholesome ingredients to create a thick, flavorful soup with a bright lemon zest finish.

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Ingredients

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Main Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 800ml chicken stock
• 2 chicken legs, skin removed and meat shredded
• 400g can cannellini beans, including their water
• 250g microwave rice
• 50g leafy greens, roughly chopped
• ½ lemon, zested

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Instructions

1. Heat the oil and soften the onion: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the finely chopped onion with a generous pinch of salt and cook for 8-10 minutes until the onion starts to soften and become translucent.
2. Add garlic and cook: Stir in the finely chopped garlic cloves and cook for an additional 2 minutes, ensuring the garlic becomes fragrant but not browned.
3. Add stock, chicken, beans, and rice: Pour in 800ml chicken stock along with the shredded meat from 2 skinless chicken legs, and add the entire can of cannellini beans including the water. Next, add 250g of microwave rice. Stir everything together well.
4. Simmer and thicken: Cook the soup for 10 minutes to allow flavors to meld. Then, using a potato masher, carefully mash some of the beans and rice until the soup is thickened but still chunky with texture.
5. Add greens and finish cooking: Stir in 50g of roughly chopped leafy greens and cook for an additional 5 minutes until the greens are just wilted and tender.
6. Season and serve: Season the soup to taste with salt and pepper. Finally, scatter the zest of half a lemon over the top for a fresh, bright finish before serving.

Notes

• Using microwave rice speeds up cooking, but you can substitute with freshly cooked rice if preferred.
• Choose leafy greens such as spinach, kale, or chard depending on your taste and availability.
• When shredding chicken, warm cooked chicken legs work best; remove skin for a lighter soup.
• The potato masher is key to creating a creamy texture by gently breaking down beans and rice without pureeing.
• This soup freezes well; store in an airtight container for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: British

Keywords: creamy chicken soup, chicken and rice soup, cannellini bean soup, healthy chicken soup, easy stovetop soup