Creamy Chicken & Rice Soup Recipe

Introduction

This creamy chicken and rice soup is a comforting and hearty meal perfect for cozy evenings. Packed with tender chicken, creamy beans, and vibrant greens, it comes together quickly for a satisfying dish.

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 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 garlic and cook for another 2 minutes until fragrant.
3. Step 3: Pour in the chicken stock, shredded chicken, cannellini beans with their liquid, and microwave rice. Bring to a simmer and cook for 10 minutes.
4. Step 4: Use a potato masher to roughly mash the soup, breaking up some of the beans and rice to help thicken it while keeping it chunky.
5. Step 5: Stir in the leafy greens and cook for an additional 5 minutes until wilted.
6. Step 6: Season the soup to taste, then sprinkle the lemon zest over the top before serving.

Tips & Variations

• Use leftover cooked chicken instead of cooking chicken legs fresh to save time.
• Swap leafy greens for spinach or kale depending on preference.
• Add a pinch of smoked paprika or chili flakes for a subtle kick.

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 until piping hot, adding a splash of water if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this soup?

Yes, you can substitute microwave rice with cooked long-grain or basmati rice. Just add it near the end of cooking to avoid overcooking.

Is it possible to make this soup vegetarian?

To make a vegetarian version, replace chicken stock with vegetable stock and omit the chicken. You can add extra beans or vegetables to keep it hearty.

Creamy Chicken & Rice Soup Recipe

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★★★★★

4.5 from 119 reviews

• Author: Noah
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This creamy chicken and rice soup is a comforting and hearty dish featuring tender shredded chicken, nutritious cannellini beans, and fluffy microwave rice in a flavorful chicken stock base. Enhanced with sautéed onions, garlic, fresh leafy greens, and a bright touch of lemon zest, this easy-to-make soup offers a wonderful balance of creaminess and texture, perfect for a wholesome meal any day of the week.

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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 (including the liquid)
• 250g microwave rice
• 50g leafy greens, roughly chopped
• ½ lemon, zested

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Instructions

1. Heat the oil and soften onion: Heat 2 tbsp 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 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, 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. Stir to combine.
4. Simmer and mash: Cook the soup for 10 minutes, allowing the rice to cook through and flavors to meld. Using a potato masher, roughly mash the soup so it becomes thick and creamy but still chunky, breaking up some of the beans and rice for texture.
5. Add greens and finish cooking: Stir in 50g of roughly chopped leafy greens and cook the soup for an additional 5 minutes until the greens are tender but still vibrant.
6. Season and serve: Season the soup to taste with salt and pepper. Scatter the zest of half a lemon over the top just before serving to add a fresh, citrusy brightness.

Notes

• You can substitute microwave rice with freshly cooked rice if preferred.
• Leafy greens such as spinach, kale, or Swiss chard work well in this recipe.
• For a lower sodium option, use low-sodium chicken stock.
• Shredded rotisserie chicken can be used as a convenient shortcut.
• This soup can be reheated easily and thickens as it cools—add a splash of stock or water when reheating if needed.

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

Keywords: creamy chicken soup, chicken and rice soup, cannellini beans soup, easy chicken soup, one pot soup, healthy soup recipe