Delicious combination of basic seasonings with some succulent chicken, savoury rice, and fresh vegetables can be found in this homemade Chicken and Rice Soup. It's easy to make and the leftovers freeze well!
his recipe is perfect for left-over chicken but if cooking from scratch, you need to roast the chicken beforehand before using.
Here are the ingredients you need:
1 tsp basil
1 tsp parsley
1/2 tsp oregano
1/2 tsp thyme
Dash of salt & pepper
500g cooked chicken
1 tbsp of Butter
1 onion, diced
2 cloves garlic, finely chopped
2 carrots, diced
1 Stick of celery, diced
1 red pepper, diced
1 small tin of sweetcorn
900ml of Lewis Chicken Stock
1 tsp soy sauce
1/2 chill (deseeded)
Chopped fresh parsley to garnish
Step 1 - Cook rice separately to ensure it does not soak up the soup stock
Step 2 - In a large pot, melt the butter before adding the chopped onion & garlic. When lightly browned, add the chopped carrots, pepper & celery and allow to soften for 5 mins.
Step 3 - Add the seasoning, soy sauce and chopped chilli along with the chicken stock.
Step 4 - Bring the soup to boil and add the sweetcorn, rice and cooked chicken.
Step 5 - Simmer for 20 mins or until ready to eat.
Serve with a ladle and dress with the freshly chopped parsley.