There is nothing more warming than a bowl of chicken and rice soup on a cold winters day. Chunky succulent chicken pieces are combined with juicy carrots and a hearty serving of rice for a hearty and incredibly tasty lunch or dinner time dish.
Serves 4
Cooking time: 25 mins
What You’ll Need:
- 1 tbsp rapeseed oil
- 1 onion, chopped
- 1 litre chicken stock
- 100g brown basmati and wild rice
- 2 carrots, diced
- 200g cooked chicken breast, shredded
- 25g pack parsley, chopped
What To Do:
- Heat the oil in a large saucepan and fry the onion for 3-4 minutes. Add the stock and rice and bring to the boil, stirring occasionally. Cover and simmer for 15 minutes.
- Add the carrots and chicken and cook for 10 minutes or until the rice is cooked. Season with black pepper and stir in the parsley.
- Serve with crusty wholemeal bread.
Recipe from www.wholegraingoodness.com