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Chicken and rice soup

• Anna Glover

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4 as a main or 6 as a starter

Easy

Prep: 10 mins

Cook: 45 mins

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Cooking the chicken and rice in broth adds more flavour, and keeps the chicken moist – fluffy rice is the perfect accompaniment

High protein

Low sugar

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Try our chicken and rice soup, then try miso and chilli chicken noodle soup, chargrilled chicken ramen or tom kha gai noodle soup with chicken meatballs.

Make sure you rinse your rice well to get rid of any excess starch and to ensure a fluffy texture. Feel free to use any dried herbs instead of parsley.

Homemade chicken stock can make such a delicious difference, find our recipe here.

HOW TO STORE

Can be kept in the fridge in an airtight container for up to two days, or frozen for up to one month (the rice may lose its fluffy texture slightly).

HOW TO SERVE

Serve with hot crusty bread and lots of butter.

CAN IT BE MADE IN ADVANCE?

You can fry the vegetables and aromatics, and set aside before finishing the recipe later.

Chicken and rice soup recipe

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal475
• fat15.2g
• saturates3.5g
• carbs47.3g
• sugars5.3g
• fibre4.1g
• protein35.2g
• salt2.28g

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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.

Our best chicken noodle soup recipes.

Authors

Anna GloverSenior food editor

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