Creamy Chicken and Rice Soup Recipe

Introduction

This creamy chicken and rice soup is a comforting and hearty meal, perfect for chilly days. Packed with shredded chicken, tender rice, and leafy greens, it comes together quickly for a satisfying bowl of warmth.

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 8-10 minutes until it begins to soften.
2. Step 2: Stir in the chopped garlic and cook for 2 minutes more, allowing the flavors to develop.
3. Step 3: Pour in the chicken stock, then add the shredded chicken, cannellini beans along with their liquid, and the microwave rice. Stir well and cook for 10 minutes.
4. Step 4: Using a potato masher, gently mash the soup so some of the beans and rice break up, creating a thicker, creamy texture while keeping some chunks.
5. Step 5: Add the chopped leafy greens and cook the soup for another 5 minutes until the greens are tender.
6. Step 6: Season the soup to taste with salt and pepper. Sprinkle the lemon zest over the top just before serving for a fresh finish.

Tips & Variations

• Use leftover roasted chicken instead of chicken legs for a quicker version.
• Swap the leafy greens for spinach or kale depending on what you have.
• For extra creaminess, stir in a splash of cream or coconut milk just before serving.
• If you prefer a smoother soup, blend a portion after mashing for a creamier consistency.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much when cooled, add 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 different types of rice for this soup?

Yes, you can use cooked white or brown rice in place of microwave rice. Adjust cooking times as needed to ensure the rice is tender.

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 cooked lentils for protein.

Creamy Chicken and Rice Soup Recipe

---

★★★★★

4.6 from 62 reviews

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

Pin Recipe

Print Recipe

Description

A comforting and hearty creamy chicken and rice soup made with tender shredded chicken, creamy cannellini beans, microwave rice, and nutritious leafy greens, flavored with garlic and onion, and brightened with a hint of lemon zest. Perfect for a cozy meal that comes together quickly on the stovetop.

---

Ingredients

Scale 1x2x3x

Soup Base

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 800ml chicken stock

Main Ingredients

• 2 chicken legs, skin removed and meat shredded
• 400g can cannellini beans, with their water
• 250g microwave rice
• 50g leafy greens, roughly chopped

Finishing Touch

• ½ lemon, zested

---

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, stirring occasionally, until the onion begins to soften and turn translucent.
2. Add garlic and cook: Stir in the finely chopped garlic cloves and cook for an additional 2 minutes, allowing the garlic to become fragrant but not browned.
3. Add broth and main ingredients: Pour in 800ml of chicken stock, then add the shredded chicken meat from 2 skinless chicken legs, the 400g can of cannellini beans along with their liquid, and 250g of microwave rice.
4. Simmer and mash: Cook the mixture for 10 minutes to allow flavors to combine and ingredients to heat through. Use a potato masher to roughly mash some of the beans and rice, creating a chunky yet thickened texture for the soup.
5. Add greens and finish cooking: Stir in 50g of roughly chopped leafy greens and cook for another 5 minutes until the greens are wilted and tender.
6. Season and serve: Season the soup to taste with salt and pepper. Just before serving, sprinkle the soup with the zest of half a lemon to add a fresh bright flavor.

Notes

• Using microwave rice speeds up the cooking time, but you can substitute with cooked white rice if preferred.
• Leafy greens such as spinach, kale, or Swiss chard work well in this recipe.
• Shredding the chicken in advance makes the cooking process faster and easier.
• Mashing some beans and rice creates a creamy texture without the need for cream or dairy.
• Adjust seasoning after adding lemon zest as it enhances the overall flavor.

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

Keywords: chicken soup, creamy soup, rice soup, healthy soup, one pot meal, quick dinner, comforting soup, cannellini beans