Chicken, rice and vegetable soup
A big pan of chicken soup with carrots, celery and rice. Simple, filling and gentle on the stomach.
- Time50 min
- LevelEasy
- Costabout £1.38 a head
Ingredients
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Method
- 1
Heat the oil in a large pan. Cook the onion, carrots and celery for 8 minutes until softening. Add the garlic for 1 minute.
9 min - 2
Add the chicken, hot water, crumbled stock cubes and bay leaves. Bring to the boil, then turn down and simmer for 20 minutes until the chicken is cooked through.
20 min - 3
Lift the chicken out onto a board and shred it with two forks.
- 4
Add the rice to the soup and simmer for 12 minutes until tender.
12 min - 5
Return the chicken with the peas. Cook for 3 minutes. Take out the bay leaves.
3 min - 6
Season to taste with salt and pepper, stir in the parsley and serve hot.
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.