Chicken, carrot and thyme broth with brown rice
A clear, comforting chicken soup with tender shredded meat, vegetables and nutty brown rice.
- Time1 hr
- LevelEasy
- Costabout £1.13 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken, water, onion, garlic, thyme and bay leaf in a large pan. Bring to the boil, skim off any foam, then simmer for 20 minutes.
20 min - 2
Lift the chicken out onto a plate. Add the carrots, celery and rice to the pan.
- 3
Simmer for 25 minutes until the rice is tender.
25 min - 4
Pull the chicken from the bones and shred it with two forks.
- 5
Return the chicken to the pan. Remove the bay leaf and thyme stalks.
- 6
Stir in the lemon juice, parsley and lots of black pepper.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.