Chicken-and-rice-soup

Chicken and rice soup

Fragrant, filling and topped with fried leeks

By , 28 August 2018

(40 votes)

Chicken and rice soup
  • 35 Mins

  • Serves: 5

  • Price: 45p per serving

Nutritional Info
Each 246g serving contains
  • Energy

    710KJ

    170KCAL

    9%
  • Fat

    6.2g

    low

    9%
  • Saturates

    0.7g

    low

    4%
  • Sugars

    3.9g

    low

    4%
  • Salt

    0.27g

    low

    5%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 289kJ/69kcal.
Ingredients
  • 2tbsp rapeseed oil
  • 1 onion, finely chopped
  • 1 leek, halved (chop 1 half, thinly slice the other)
  • 2 stalks celery, sliced
  • 1 carrot, diced
  • 50g easy cook long grain white rice, rinsed
  • 1 bay leaf
  • 2 sprigs thyme, plus extra to serve
  • 1 reduced-salt chicken stock cube, made up to 800ml
  • 125g cooked chicken, shredded
Method
  • Heat 2tsp of the oil in a pan over a medium heat. Cook the onion for 5 mins, until beginning to turn translucent. Add the chopped leek, celery and carrot and season with black pepper. Cook for 5-6 mins until starting to colour.

  • Stir in the rice, bay leaf, thyme and stock. Bring to a simmer and cook for 10 mins, uncovered, stirring often. Add the chicken and cover. Cook for 10 mins.

  • Meanwhile, heat the rest of the oil. Pat the sliced leek dry with kitchen roll and fry for 2-3 mins, until it starts to brown. Drain on kitchen roll.

  • Remove the bay leaf and thyme from the soup. Serve sprinkled with black pepper and the crispy leeks.