Nicky's Kitchen SanctuaryChicken and Rice Soup
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Ingredients
Serves 4- 1 onion (peeled and finely chopped)
- 1 tbsp lemon juice (juice from approx. half a lemon)
- 1 tsp dried thyme
- 2 medium carrots (peeled and chopped into 1cm chunks)
- 2 sticks of celery (sliced)
- 2 tbsp fresh parsley (chopped)
- 2 tbsp olive oil
- 1.2 litres (5 cups) hot chicken stock (water plus 4 stock cubes is fine)
- 250 g (2 cups) leftover cooked, shredded chicken
- 120 ml (1/2 cup) milk (full-fat or semi-skimmed)
- 50 g (1/2 cup) grated parmesan cheese
- 80 ml (1/3 cup) double (heavy) cream
- ¼ tsp black pepper
- ¼ tsp salt
- 105 g (1/2 cup) uncooked long grain rice
- 2 tbsp plain (all-purpose flour)
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Steps
- Step 1
Heat the oil in a large saucepan over a medium heat.
- Step 2
Add the onion, celery, and carrots to the pan and fry for 4-5 minutes, until just starting to soften.
- Step 3
Add the flour to the pan and stir together using a whisk to coat the vegetables in the flour.
- Step 4
Pour in the milk, slowly, whilst stirring with the whisk, until the milk is completely mixed in.
- Step 5
Add the stock and dried thyme and stir again.
- Step 6
Add the rice, bring to the boil, then turn down the heat and simmer for 25 minutes – stirring occasionally, until the rice is tender.
- Step 7
Add in the chicken, lemon juice, cream, parmesan, salt, and pepper.
- Step 8
Stir together and heat for 2-3 minutes until the chicken is warmed through.
- Step 9
Serve topped with fresh parsley.
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Heat the oil in a large saucepan over a medium heat.
Source: Nicky's Kitchen Sanctuary
