A comforting and flavorful soup combining tender chicken, creamy broth, and a hint of lemon.
Melt the butter in a large pot over medium heat.
Ensure the butter doesn't brown for a smoother soup base.
Whisk in the flour until a smooth paste forms.
Cook the flour for a minute to remove the raw taste.
Gradually add the chicken broth while whisking to avoid lumps.
Warm the broth slightly before adding for easier mixing.
Stir in the salt, pepper, and garlic powder.
Taste and adjust the seasoning as needed.
Add the cooked chicken and simmer for 10 minutes.
Shred the chicken finely for a consistent texture.
Pour in the milk, lemon juice, and white wine, stirring to combine.
Add the lemon juice gradually to balance the flavor.
Stir in the cooked rice and heat through.
Use freshly cooked rice for the best texture.
Garnish with fresh parsley and serve warm.
Chop the parsley finely for an even garnish.
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