Total Time
Prep 10 mins
Cook 25 mins

Ingredients Nutrition


  1. Melt butter over medium heat, add onion and cook until softened but not browned.
  2. Add garlic, potato, chicken, carrot, salt, pepper and thyme, cook until chicken is no longer pink.
  3. Add chicken stock and simmer over low heat for 5 minutes.
  4. Add rice and simmer for 5 minutes.
  5. Add milk, lemon and parsley, heat through and serve.
Most Helpful

5 5

My first chicken soup using chicken breasts and milk and most assuredly it will not be the last! I sampled a little dish before adding the milk and it was really good that way as well. A couple of my young 'taste testers' were a little skeptical at first with the addition of the milk but soon found they loved it and changed their rating to a big five! One could tell because there was not a drop left over! The ingredients made for great new tasting soup for us and that is a plus! Thank you for sharing this recipe Najwa