A soupy favourite of mine and one I often make with left over chicken from the Sunday roast. It’s surprisingly easy and is far tastier than any of the shop bought varieties – honest!
- 2 chicken breasts (or left over roast chicken)
- 2 celery sticks chopped
- 2 carrots chopped
- 2 garlic gloves (either bash them or chop, whichever you prefer)
- 1 onion chopped
- 1 medium chilli (optional)
- 1.5 litres of chicken stock (preferably organic)
- small tea cup of brown rice
- sprinkling/small bunch of fresh/dried thyme
Prep: 10-15mins Cooking Time: 20-30 mins Serves: 4-6
- Heat up a large knob of butter in a medium to large pot
- Add the chopped carrots, onion, celery, garlic & chilli (if adding a little spice) and cook for approx 5 mins
- Now if you are using uncooked chicken breasts, cut them to bite sized pieces and add to the pot and brown. If you are using left over chicken just add to the pot and jump straight to adding the stock
- Now add the chicken stock to the pot, I use 3 stock cubes for this amount.
- Bring the pot to the boil then add the brown rice
- Simmer for 20mins
- Season with salt and pepper to taste
- Then serve up with a large piece of crusty bread and Enjoy!
If like me you make soup to take into the office for lunch, this recipe will keep refrigerated for at least 3 days.