Chicken and Rice Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 54.

	this recipe	typical
liquid	0%	317%
starch add	35%	33%
vegetables and beans	116%	45%
aromatics	50%	28%
fat	9%	4%
salt	0%	0%
acid	5%	0%

Where it stands out

• #53 of 54 for broth richness

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tbsp olive oil
150 g	1 onion (peeled and finely chopped)
226 g	2 sticks of celery (sliced)
122 g	2 medium carrots (peeled and chopped into 1cm chunks)
15 g	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)
2 g	1 tsp dried thyme
105 g	105 g (1/2 cup) uncooked long grain rice
250 g	250 g (2 cups) leftover cooked, shredded chicken
15 g	1 tbsp lemon juice (juice from approx. half a lemon)
	80 ml (1/3 cup) double (heavy) cream
50 g	50 g (1/2 cup) grated parmesan cheese
2 g	1/4 tsp salt
1 g	1/4 tsp black pepper
12 g	2 tbsp fresh parsley (chopped)

Method: 9 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hi Nicky! I made this soup tonight and it was FANTASTIC, omg. I'm always on the lookout for different types of chicken soup, and while I've tried other variants with a creamy base, this really takes the cake. (If I didn't think I'd burst, I'd have just kept e” — a cook, 5.0★

“Hi Nicky, Chicken rice soup absolutely delicious, didn't change anyrhing, gave it to my sick grandchidren (just colds) and worked a treat; Thank you - Jim. Something about sick kids and chicken soup.” — a cook, 5.0★