Name: Chicken and rice soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 as a main or 6 as a starter
Ingredients: 2 tbsp olive oil; 1 large onion finely chopped; 1 large carrot finely diced; 3 garlic cloves crushed; 1½ tsp mixed dried herbs; 200g long grain rice washed well; 500g skinless chicken thighs fillets; 2 litres chicken stock; 1 lemon zested and juiced; 16g parsley finely chopped; crusty bread to serve

Two bowls of chicken and rice soup with toasted bread

2 tbsp olive oil
1 large onion
finely chopped
1 large carrot
finely diced
3 garlic cloves
crushed
1½ tsp mixed dried herbs
200g long grain rice
washed well
500g skinless chicken thighs fillets
2 litres chicken stock
1 lemon
zested and juiced
16g parsley
finely chopped
crusty bread
to serve

Method

step 1
Heat the oil in a large pan over a medium heat and cook the onion and carrot for 8-10 mins or until softened but not coloured. Stir in the garlic, mixed herbs and rice, season, and cook for another 2 mins.
step 2
Add the chicken and pour in half the stock. Season well, bring to the boil then reduce to a simmer and cook, covered, for 15 mins before pouring in the remaining stock. Stir well, then cook for another 10-15 mins, covered, until the chicken is cooked and rice is tender. Remove the chicken using tongs and shred using two forks before stirring back into the soup along with the lemon zest and juice, and most of the parsley. Check for seasoning.
step 3
Serve scattered with the remaining parsley and crusty bread on the side.