Creamy Chicken and Rice Soup

    Creamy Chicken and Rice Soup


    50 people made this

    About this recipe: This is the perfect comfort food for any day of the week. Chicken is simmered with rice in a creamy stock. Serve with crusty fresh bread for a substantial lunch or dinner.

    Serves: 12 

    • 2 tablespoons olive oil
    • 2 skinless, boneless chicken breast fillets, finely chopped
    • salt and pepper to taste
    • 15g butter
    • 1/2 small onion, chopped
    • 2 cloves garlic, finely chopped
    • 3 tablespoons plain flour
    • 10 sprigs Italian flat leaf parsley
    • 3 sprigs fresh thyme
    • 1 bay leaf
    • 750ml chicken stock
    • 700ml milk
    • 250ml water
    • 100g express rice
    • 1 teaspoon savoury seasoning

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Heat the olive oil in a large pot over medium heat. Place chicken in the pot, season with salt and pepper and cook 5 minutes, until juices run clear. Remove chicken and set aside. Reduce heat to medium-low. Melt butter in the pot. Stir in onion and garlic and cook 5 minutes. Stir in flour and cook until lightly browned.
    2. With a piece of kitchen twine, tie together the parsley sprigs, thyme sprigs and bay leaf. Pour stock and milk into the pot and stir in the cooked chicken. Place herb bundle into soup. Simmer 25 minutes.
    3. Bring the water to the boil in a separate pot and stir in express rice. Cover, reduce heat to low and simmer 5 minutes.
    4. Remove and discard herb bundle from soup. Stir in cooked rice and season with savoury seasoning before serving.


    Savoury seasoning can be purchased online.

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    Reviews (1)


    just made this. Really easy to make and very tasty and warming. Thanks will make again - 18 Nov 2012

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