Ingredients
- 2 tbspolive oil
- 1onion, peeled and finely chopped
- 2celery sticks, sliced
- 2 mediumcarrots, peeled and chopped into 1cm chunks
- 2 tbspplain (all-purpose) flour
- 120 ml(½ cup) full-fat or semi-skimmed milk
- 1 .20litres (5 cups) hot chicken stock (or water + 4 stock cubes)
- 1 tspdried thyme
- 105 g(½ cup) uncooked long grain rice
- 250 gcooked, shredded chicken
- 1 tbsplemon juice (juice of approx. half a lemon)
- 80 ml(⅓ cup) double (heavy) cream
- 50 g(½ cup) grated parmesan cheese
- ¼ tspsalt
- ¼ tspblack pepper
- 2 tbspfresh parsley, chopped
Directions
- 1
Sauté the vegetables
- 2
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion, celery, and carrots. Cook for 4–5 minutes until the vegetables start to soften.
- 3
Make the roux
- 4
Sprinkle the flour over the vegetables. Stir using a whisk to coat everything evenly.
- 5
Add milk
- 6
Gradually pour in the milk while whisking continuously until smooth and well incorporated.
- 7
Pour in stock and season
- 8
Add the hot chicken stock and dried thyme. Stir well.
- 9
Cook the rice
- 10
Stir in the rice, bring the soup to a boil, then reduce to a simmer. Cook uncovered for about 25 minutes, stirring occasionally, until the rice is tender.
- 11
Finish the soup
- 12
Add the shredded chicken, lemon juice, cream, Parmesan cheese, salt, and pepper. Stir to combine and heat through for a few more minutes.
- 13
Serve
- 14
Sprinkle with chopped parsley before serving.