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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
