Creamy Chicken and Rice Soup

    (46)
    1 hour

    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.


    50 people made this

    Ingredients
    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

    Method
    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.

    Ingredients

    Savoury seasoning can be purchased online.

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    Reviews & ratings
    Average global rating:
    (46)

    Reviews in English (40)

    catmeow666
    2

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

    by
    76

    With a few adjustments to suit my cooking habits and family's tastes this was easily a five-star recipe. I doubled both the onion and garlic; omited the herb bundle; and added 1 cup of water into the soup, using non-instant rice which I also simply added into the pot THEN simmered for the 25 minutes. Perfect! My husband thought it was the best!  -  13 Mar 2005  (Review from Allrecipes US | Canada)

    by
    46

    This is a good, easy recipe. I added some heavy cream and little more flour to the broth for a creamier texture. Good stuff!  -  29 Nov 2005  (Review from Allrecipes US | Canada)

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