A creamy, comforting and filling 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!
“I made this soup last weekend & it was phenomenal! I was a little worried about adding the citrus but it paired really well. I wish I had taken a picture of it to post. definitely recommend”
– Sky
Nicky’s Notes
This is one of the coziest, most satisfying soups for chilly evenings. Thick, creamy and hearty, it makes a complete meal even without bread. Key benefits:
- Uses cooked or rotisserie chicken—no raw chicken prep required.
- A small amount of rice (½ cup) thickens the soup and keeps it filling.
- The rice soaks up the broth’s flavor, so every spoonful is tasty.
- Lemon juice and Parmesan lift the flavor to the next level.
Table of Contents
- Nicky’s Notes
- 📋 Ingredients for creamy chicken & rice soup
- Abbreviated Recipe
- Recipe Tips
- 🍽️ What to serve it with
- 📺 Watch how to make it
- Chicken and Rice Soup Recipe
- ? Frequently Asked Questions
- 🍲 More fantastic Soup recipes
📋 Ingredients for creamy chicken & rice soup
Full recipe and precise quantities are in the recipe card below.
- Cooked, shredded chicken – breast or thigh meat (leftover turkey works well).
- Rice – long grain is used here; basmati or a basmati/wild mix also work. Brown or pure wild rice needs longer cooking and extra stock.
- Stock – hot chicken stock; water plus stock cubes is fine.
- Cream and milk – use full-fat for the best texture, especially if freezing leftovers.
Abbreviated Recipe
Sauté the vegetables, whisk in flour, then add milk. Stir in stock, thyme and rice and simmer until the rice is tender. Add the shredded chicken, lemon juice, cream, Parmesan and seasoning. Heat through briefly and serve topped with parsley.
Recipe Tips
- This is a thick, hearty soup. If you prefer a thinner consistency, add extra stock or milk at the end.
- Don’t let the rice sit too long in the soup before serving—rice continues absorbing liquid and will thicken the soup further.
🍽️ What to serve it with
- Crusty bread or a soft roll.
- Garlic bread for extra indulgence.
- Top with crispy bacon for an added savory crunch.
📺 Watch how to make it
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Chicken and Rice Soup
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
- 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 (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 (to serve)
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the onion, celery and carrots and fry for 4–5 minutes until they begin to soften.
- Stir in the flour with a whisk to coat the vegetables.
- Pour in the milk slowly while whisking until fully combined.
- Add the hot stock and dried thyme, stir to combine.
- Stir in the rice, bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally, until the rice is tender.
- Stir in the shredded chicken, lemon juice, cream, Parmesan, salt and pepper.
- Heat for 2–3 minutes until the chicken is warmed through.
- Serve topped with chopped fresh parsley.
Video
Notes
Can I make it ahead?
Yes. The soup will thicken as it cools because the rice keeps absorbing liquid. Cool, cover and refrigerate for up to 2 days. Reheat gently on the stove, stirring occasionally. Add a splash of stock or water if you need to loosen it.
Can I freeze it?
Yes. Use full-fat milk and cream to reduce the chance of splitting. Cool, portion and freeze. Defrost overnight in the refrigerator and reheat gently.
Ingredient swaps
- Swap chicken for turkey.
- Replace carrots and celery with other vegetables that tolerate a 25-minute simmer—mushrooms, butternut squash, broad beans, Brussels sprouts or fresh corn work well.
- For tender vegetables, add them later in cooking: broccoli, cauliflower, green beans or sweet potato 10–15 minutes before the end; spinach, kale or frozen peas about 5 minutes before serving.
Slow cooker notes
The rice can become too soft in a slow cooker. If using a slow cooker, reduce stock to about 950 ml (4 cups) and add cooked rice at the end to heat through. Alternatively, cook the recipe up to adding stock, then transfer to the slow cooker with shredded or raw chicken and cook 4–5 hours on low. Add cooked rice, cream, lemon, Parmesan and seasoning at the end and heat through.
Scaling
Halve or double the recipe by keeping the same ratios. Doubling may add a few minutes to the time it takes to come to the boil; simmering time stays the same.
Nutritional information is approximate, per serving (serves 4).
Nutrition
Carbohydrates: 35 g |
Protein: 25 g |
Fat: 24 g |
Saturated Fat: 10 g
Nutrition information is automatically calculated and should be used as an approximation.
This chicken & rice soup was first posted in January 2023 and has been updated since with improvements and housekeeping edits.
? Frequently Asked Questions
Yes. Cool, portion and freeze. Defrost overnight in the refrigerator and reheat gently on the stove, adding a splash of stock or water if needed.
Yes. Refrigerate for up to 2 days. Reheat slowly, stirring occasionally. Add stock or water to loosen if it has thickened.
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