Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (14)
Chicken and Rice Soup
NUTRITION · PER SERVING50M COOK
CAL 28%·PRO 63%
CARBS 46G33% OF CAL
3G FIBER0G ADDED0G INTRINSIC33G OTHER10G TOTAL SUGAR
FAT 27G43% OF CAL
10G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, comforting soup with chicken, rice, and vegetables finished with lemon and parmesan. A great way to use leftover cooked chicken for an easy dinner.
mainsoupchicken🥄 saucepan
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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 (water plus 4 stock cubes is fine)
- 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 (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)
At a glance
PER SERVING · TIME 50M
CAL 28%·PRO 63%
CARBS 46G33% OF CAL
3G FIBER0G ADDED0G INTRINSIC33G OTHER10G TOTAL SUGAR
FAT 27G43% OF CAL
10G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 910mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 808mg
- Calcium
- 227mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 910MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.