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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
