Rustic Chicken Soup
When I was sick as a kid, my parents always made me chicken soup to get me back on my feet. No matter how terrible I felt, I always wanted the version that was bound with a roux, rich, comforting, filling. My mom, however, insisted on a classic French consommé-style chicken soup, clean and clear, served with white bread. (Which, funnily enough, was pretty much the only time we ever ate white bread at home.)
This week, feeling a bit under the weather and in need of some strength, I decided to make my own version in the deep of winter.
Outside, the snow lays heavy and gray days blend into gray days, and the warmth of the kitchen feels extra precious. I added crispy focaccia croutons for texture, a touch of leftover mushroom soup for umami depth, and let the thyme and parsley lift the flavors.
The result is a filling yet surprisingly light soup, perfect for winter when leaving the house is a chore. I have to admit: it’s even better with a glass of red wine if you feel like it. Eat half today, freeze half for the days when cooking is just too much. Cozy, simple, and utterly satisfying.
Make it, taste it, convince yourself!
You don’t have to, but I promise it works.
Creamy Chicken & Rice Soup with Focaccia Croutons
Equipment
- 2 medium/large pots (one for rice/stock, one for roux/vegetables)
- 1 large sauté pan or skillet (for vegetables + roux, or if combining)
- 1 Whisk (for roux)
- 1 Wooden spoon or spatula
- 1 Chef’s knife
- 2 Cutting boards
- Measuring cups/spoons
- 1 Soup ladle
- 1 Blender (optional, if you want a smoother texture)
- 1 Baking tray (for focaccia croutons)
- 1 Oven or toaster oven (for croutons)
Ingredients
Soup
- 250 –350 g cooked rotisserie chicken shredded
- 1.5 L homemade chicken stock
- ½ cup rice
- 1 onion diced
- 100 g button mushrooms cut into slices
- 2 carrots diced small
- 3 tbsp butter or oil
- 2 tbsp flour
- 100 ml leftover mushroom soup optional, for extra depth
- ½ tsp dried thyme
- 1 tsp soy sauce to taste
- 1 tsp doenjang optional
- Few drops Worcestershire sauce optional
- Salt & black pepper
- Small splash mild vinegar white wine or apple cider, to finish
- Fresh parsley chopped
Focaccia croutons
- Leftover focaccia cubed or torn
- Small drizzle olive oil optional
- Pinch salt or thyme
Instructions
Cook rice
- Add stock and rice to a pot. Simmer gently 12–15 minutes until almost tender.
Soften vegetables
- In a second pan, heat butter or oil. Cook onion and carrots 6–8 minutes until soft and sweet. Add thyme.
Make the roux
- Add flour and stir 2–3 minutes until lightly blond and nutty.
Build the soup
- Slowly ladle hot stock into the roux while whisking until smooth. Return everything to the main pot.
- Stir in the leftover mushroom soup if using.
Finish
- Add shredded chicken, soy sauce, optional doenjang and Worcestershire.
- Simmer 5–10 minutes.
- Adjust salt and pepper.
- Brighten with a small splash of vinegar.
- Finish with chopped parsley.
Croutons
- Toast focaccia pieces at about 210°C for 8–12 minutes until golden and crisp.
Serve
- Ladle soup into bowls and top with warm croutons and extra parsley.
Notes
- Roux + rice create a naturally creamy texture without cream.
- A little mushroom soup adds deep umami without tasting like mushrooms.
- Add vinegar at the end for brightness.
- Add croutons just before serving to keep them crunchy.
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