Creamy Chicken & Rice Soup Recipe

Introduction

This creamy chicken and rice soup is a comforting and hearty dish perfect for any day you need a warm, satisfying meal. Packed with tender chicken, creamy beans, and nutritious greens, it’s easy to prepare and makes for a deliciously wholesome option.

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 an additional 2 minutes, allowing the garlic to become fragrant.
3. Step 3: Pour in the chicken stock, shredded chicken meat, the cannellini beans with their liquid, and the microwave rice. Bring the mixture to a simmer and cook for 10 minutes.
4. Step 4: Using a potato masher, roughly mash the soup to break up some of the beans and rice, creating a chunky but creamy texture that will thicken the soup.
5. Step 5: Stir in the chopped leafy greens and continue cooking for 5 minutes until the greens are wilted and tender.
6. Step 6: Season the soup to taste with salt and pepper. Serve hot, garnished with the lemon zest to add a fresh, bright flavor.

Tips & Variations

• Use leftover roast chicken instead of cooking chicken legs for a quicker version.
• Swap the leafy greens for spinach or kale depending on availability and preference.
• Add a pinch of chili flakes for a subtle spicy kick.
• If you prefer a smoother soup, blend half of it before serving for a creamier 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 until steaming hot. If the soup thickens too much after storage, stir in a little water or stock to loosen it before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice?

Yes, you can use regular cooked rice instead of microwave rice, but adjust the cooking time accordingly so the rice doesn’t overcook and become mushy.

Is it possible to make this soup vegetarian?

To make a vegetarian version, replace the chicken stock with vegetable stock and omit the chicken. You can add extra beans or tofu for protein instead.

Creamy Chicken & Rice Soup Recipe

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★★★★★

4.5 from 91 reviews

• Author: Jack
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A comforting and creamy chicken and rice soup packed with tender shredded chicken, cannellini beans, and leafy greens, enhanced with fresh lemon zest for brightness. This hearty soup is simple to prepare, relying on stovetop simmering and gentle mashing to achieve a creamy texture without cream.

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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, with liquid
• 250g microwave rice
• 50g leafy greens, roughly chopped
• ½ lemon, zested

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Instructions

1. Heat the Oil and 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, stirring occasionally, until the onion begins to soften and become translucent.
2. Add Garlic: Stir in the finely chopped garlic cloves and cook for an additional 2 minutes, allowing the garlic to release its aroma without burning.
3. Add Stock, Chicken, Beans, and Rice: Pour in 800ml of chicken stock, then add the shredded meat from 2 skinless chicken legs along with the 400g can of cannellini beans including their liquid, and 250g of microwave rice. Stir to combine.
4. Simmer and Mash: Cook the soup for 10 minutes on a gentle simmer. Then, use a potato masher to roughly mash the soup; this will break up some of the beans and rice to create a creamy yet chunky texture, thickening the soup naturally.
5. Add Greens and Finish Cooking: Stir in 50g of roughly chopped leafy greens and cook for an additional 5 minutes until the greens soften and the soup is heated through.
6. Season and Serve: Season the soup to taste with salt and pepper. Just before serving, scatter over the zest of half a lemon to bring a fresh and zesty brightness to the creamy chicken and rice soup.

Notes

• You can substitute microwave rice with any pre-cooked rice.
• For extra flavor, add fresh herbs like thyme or parsley.
• Leafy greens such as spinach, kale, or chard work well in this soup.
• Remove the skin from chicken legs to reduce fat content.
• The potato masher technique thickens the soup naturally without adding cream.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: British

Keywords: chicken soup, creamy chicken soup, chicken and rice soup, comforting soup, easy chicken soup