Uploaded February 2026 | Updated September 2026, 1 week ago
A creamy, comforting and filling winter dinner.
This Chicken and Rice Soup, finished with lemon and parmesan, is a great way to use up leftover cooked chicken. A small amount of rice goes a long way!
Ingredients
2 tbsp olive oil
1 onion peeled and finely chopped
2 sticks of celery sliced
2 medium carrots peeled and chopped into 1cm chunks
2 tbsp plain all-purpose flour
120 ml (1/2 cup) milk full-fat or semi-skimmed
1.2 litres (5 cups) hot chicken stock water plus 4 stock cubes is fine
1 tsp dried thyme
105 g (1/2 cup) uncooked long grain rice
250 g (2 cups) leftover cooked, shredded chicken
1 tbsp lemon juice juice from approx. half a lemon
80 ml (1/3 cup) double (heavy) cream
50 g (1/2 cup) grated parmesan cheese
¼ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley chopped
Instructions
✅Heat the oil in a large saucepan over a medium heat.
✅Add the onion, celery, and carrots to the pan and fry for 4-5 minutes, until just starting to soften.
✅Add the flour to the pan and stir together using a whisk to coat the vegetables in the flour.
✅Pour in the milk, slowly, whilst stirring with the whisk, until the milk is completely mixed in.
✅Add the stock and dried thyme and stir again.
✅Add the rice, bring to the boil, then turn down the heat and simmer for 25 minutes – stirring occasionally, until the rice is tender.
✅Add in the chicken, lemon juice, cream, parmesan, salt, and pepper.
✅Stir together and heat for 2-3 minutes until the chicken is warmed through.
✅Serve topped with fresh parsley.
A creamy, comforting and filling winter dinner.
This Chicken and Rice Soup, finished with lemon and parmesan, is a great way to use up leftover cooked chicken. A small amount of rice goes a long way!
Ingredients
2 tbsp olive oil
1 onion peeled and finely chopped
2 sticks of celery sliced
2 medium carrots peeled and chopped into 1cm chunks
2 tbsp plain all-purpose flour
120 ml (1/2 cup) milk full-fat or semi-skimmed
1.2 litres (5 cups) hot chicken stock water plus 4 stock cubes is fine
1 tsp dried thyme
105 g (1/2 cup) uncooked long grain rice
250 g (2 cups) leftover cooked, shredded chicken
1 tbsp lemon juice juice from approx. half a lemon
80 ml (1/3 cup) double (heavy) cream
50 g (1/2 cup) grated parmesan cheese
¼ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley chopped
Instructions
✅Heat the oil in a large saucepan over a medium heat.
✅Add the onion, celery, and carrots to the pan and fry for 4-5 minutes, until just starting to soften.
✅Add the flour to the pan and stir together using a whisk to coat the vegetables in the flour.
✅Pour in the milk, slowly, whilst stirring with the whisk, until the milk is completely mixed in.
✅Add the stock and dried thyme and stir again.
✅Add the rice, bring to the boil, then turn down the heat and simmer for 25 minutes – stirring occasionally, until the rice is tender.
✅Add in the chicken, lemon juice, cream, parmesan, salt, and pepper.
✅Stir together and heat for 2-3 minutes until the chicken is warmed through.
✅Serve topped with fresh parsley.
