Creamy chicken & rice soup
- Ailsa Burt
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Serves 2 - 4
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 5 out of 5.2 ratingsRate
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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
Low calorie
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
1 onion
finely chopped
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2 garlic cloves
finely chopped
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800ml chicken stock
-
2 chicken legs
skin removed and meat shredded
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400g can cannellini beans
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250g microwave rice
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50g leafy greens
roughly chopped
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½ lemon
zested
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Nutrition: Per serving (4)
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kcal335
-
fat11g
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saturates2g
-
carbs31g
-
sugars3g
-
fibre6g
high
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protein23g
-
salt1.3g
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Method
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step 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.
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step 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.
Recipe from Good Food magazine, January 2025
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A star rating of 5 out of 5.2 ratings
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