Chicken and Rice Soup

Name: Chicken and Rice Soup
Total time: 45 min
Ingredients: 2 tbsp Olive oil; 1 Onion, peeled finely chopped; 2 sticks Celery, sliced; 2 Carrot, peeled chopped; 2 tbsp Flour; 120 ml Milk; 1.2 l Hot chicken stock water plus 4 stock cubes is fine; 1 tsp Thyme, dried; 105 g Rice; 250 g Chicken, cooked shredded; 1 tbsp Lemon; 80 ml Cream; 50 g Parmesan cheese, grated; ¼ tsp Salt; ¼ tsp Black pepper; 2 tbsp Parsley, chopped

By Kitchen Sanctuary · 45 min

Ingredients

Olive oil2 tbsp
Onion · peeled finely chopped1
Celery · sliced2 sticks
Carrot · peeled chopped2
Flour2 tbsp
Milk120 ml
Hot chicken stock water plus 4 stock cubes is fine1.2 l
Thyme · dried1 tsp
Rice105 g
Chicken · cooked shredded250 g
Lemon1 tbsp
Cream80 ml
Parmesan cheese · grated50 g
Salt¼ tsp
Black pepper¼ tsp
Parsley · chopped2 tbsp

Instructions

Heat the olive oil in a large saucepan over medium heat.
Fry the onion, celery and carrots for 4-5 minutes, until they just begin to soften.
Stir in the flour with a whisk so it coats the vegetables.
Gradually whisk in the milk until fully combined.
Add the stock and dried thyme and stir.
Add the rice, bring to the boil, then reduce the heat and simmer for 25 minutes, stirring occasionally, until the rice is tender.
Stir in the chicken, lemon juice, cream, parmesan, salt and pepper.
Heat for 2-3 minutes, stirring, until the chicken is hot all the way through.
Serve topped with the chopped parsley.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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