Chorizo, broccoli and brown rice soup
This easy soup recipe uses chorizo, broccoli and brown rice to create a warm and hearty meal. It is easy to make and suitable for freezing if you want to make a big batch for later
Chicken and rice soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 4 as a main or 6 as a starter
Skip to ingredients
- 2 tbsp olive oil
- 1 large onionfinely chopped
- 1 large carrotfinely diced
- 3 garlic clovescrushed
- 1½ tsp mixed dried herbs
- 200g long grain ricewashed well
- 500g skinless chicken thighs fillets
- 2 litres chicken stock
- 1 lemonzested and juiced
- 16g parsleyfinely chopped
- crusty breadto serve
Nutrition: per serving
- kcal475
- fat15.2g
- saturates3.5g
- carbs47.3g
- sugars5.3g
- fibre4.1g
- protein35.2g
- salt2.28g
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.
