Feed Your Family For £20...In A Hurry! The Cookbook

Chicken And Rice Soup recipe

00DifficultyBeginner

This chicken and rice soup is one of my favourite soup recipes ever. it is fairly simple to cook but always gives amazing results. The rice makes it really filling which means it makes a good main meal as well as a lunch option. If we've had a roast chicken I will usually put the carcass on to cook in the slow cooker over night to make a lovely stock. Next morning I strain it and make this beautiful soup with the stock and all the extra little pieces of chicken that have come off the carcass. But you can just use a couple of chicken stock cubes if you don't have any stock. And if you don't have any cooked chicken you can stick a breast or thigh or drumstick in with the soup while it is cooking and then fish it out and shred it once cooked and put back in to the soup. Give it a go and let us know how you get on in the comments.

ShareTweetSaveShare

Yields12 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 2 stalks of celery finely diced
 1 onion finely diced
 3 teeny sweet peppers finely diced
 A handful of sweetcorn
 A handful of leftover chicken (there is a chance it's actually Turkey)
 1 l chicken stock
 1 l water
 ¼ pt milk
 4 tbsp butter
 2 tbsp flour
 1 cup uncooked rice

1

I melted 2 TBSP butter in a pot and sautéed my onion, celery and peppers for 5 minutes then I tipped them onto a plate and melted the other 2 TBSP of butter and used the flour to make a roux

2

Then I stirred in my milk and whisked til it was a very thick but smooth sauce

3

Then I whisked in my stock and finally my water

4

I then added the sautéed veg, sweetcorn and uncooked rice and simmered for 15 minutes before adding the chicken

5

I had a wee taste and then added salt and pepper and voila! Ready

Category, ,

Ingredients

 2 stalks of celery finely diced
 1 onion finely diced
 3 teeny sweet peppers finely diced
 A handful of sweetcorn
 A handful of leftover chicken (there is a chance it's actually Turkey)
 1 l chicken stock
 1 l water
 ¼ pt milk
 4 tbsp butter
 2 tbsp flour
 1 cup uncooked rice

Directions

1

I melted 2 TBSP butter in a pot and sautéed my onion, celery and peppers for 5 minutes then I tipped them onto a plate and melted the other 2 TBSP of butter and used the flour to make a roux

2

Then I stirred in my milk and whisked til it was a very thick but smooth sauce

3

Then I whisked in my stock and finally my water

4

I then added the sautéed veg, sweetcorn and uncooked rice and simmered for 15 minutes before adding the chicken

5

I had a wee taste and then added salt and pepper and voila! Ready

Chicken And Rice Soup recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.