Step 1

In a large, saute pan or pot with a lid, soften celery, carrots and onions with olive oil over low heat. About 7 minutes, stirring frequently.

Step 2

Add garlic and cook for 3 more minutes over low heat.

Step 3

Add rice, chicken, stock, salt and pepper. Bring up to a boil then cook over low heat for about 25 minutes with the lid on. Stir every 5 minutes (note 1).

Step 4

Stir in cream and lemon juice. Taste the soup and adjust for salt and pepper as desired. Add extra water to loosen the soup if desired, about ½ cup at a time.

Step 5

Serve with finely chopped parsley and freshly cracked black pepper.