Creamy chicken & rice soup
Add to favourite + Print Print

Creamy chicken & rice soupNew Recipes

By Ailsa Burt

Make two meals in one: rustle up our creamy garlic chicken and polenta dinner then reinvent the leftovers to make this easy chicken and rice soup

  • Prep:15 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 335
  • fat 11g
  • saturates 2g
  • carbs 31g
  • sugars 0g
  • fibre 6g
  • protein 23g
  • salt 1.3g

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

Method

  1. Heat the oil in a saucepan over a medium heat. Stir in the onion with a generous pinch of salt and cook for 8-10 mins until beginning to soften. Mix in the garlic and cook for 2 mins.

  2. Pour in the stock, shredded chicken, cannellini beans and their water, and the rice. Cook for 10 mins then, using a potato masher, roughly mash until it’s still chunky but some of the beans and rice have broken up to thicken the soup. Stir in the greens and cook for 5 mins. Season, scatter over the lemon zest to serve.

Suggested recipes from this collection...