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Creamy chicken and rice soup recipe
Creamy chicken and rice soup recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Whip up a quick and budget-friendly chicken soup using pantry staples like microwave rice, bacon, and veggies. For a vegetarian twist, swap out the chicken and bacon for mushrooms and pumpkin.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 4 short cut bacon rashers, chopped
  • 1 brown onion, coarsely chopped
  • 2 carrots, peeled, thinly sliced
  • 2 celery sticks, thinly sliced
  • 1L (4 cups) gluten-free Organic Chicken Liquid Stock
  • 1 large (about 300g) chicken breast fillet
  • 3 fresh thyme sprigs, plus extra sprigs, to serve
  • 250g packet long grain microwave rice
  • 300ml carton thickened cream
  • Gluten-free crusty bread, to serve (optional)
Instructions:
  • In a large saucepan over medium heat, heat the oil until shimmering. Add bacon, onion, carrot, and celery. Stir occasionally and cook for 10 minutes until the vegetables are softened.
  • - Combine the stock, 500ml (2 cups) water, chicken, and thyme in the pan. - Bring to a simmer, then reduce heat to low. - Cook partially covered for 15 minutes or until chicken is cooked through. - Use tongs to transfer chicken to a cutting board and shred using 2 forks. - Return shredded chicken back to the pan.
  • Cook the rice according to the package instructions, then add it to the pan. Mix in the cream until warm. Serve the soup in bowls, garnish with additional thyme, and season with black pepper. Enjoy with bread, if desired.

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