Creamy Chicken and Rice Soup

kitchensanctuary.com

Katie

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 (½ 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 (½ 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 (⅓ cup) double (heavy) cream

50 g (½ cup) grated parmesan cheese

¼ tsp salt

¼ tsp black pepper

2 tbsp fresh parsley - chopped

Directions at kitchensanctuary.com

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