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Easy Chicken And Rice Soup Recipe Uk

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Easy Chicken and Rice Soup Recipe Dinner, then Dessert
Easy Chicken and Rice Soup Recipe Dinner, then Dessert from dinnerthendessert.com

Description

Soup is always comforting, especially when it's chicken and rice soup. This hearty soup is a perfect meal for a cold winter day. It's easy to make and packed with flavour. You can use either fresh or leftover chicken for this recipe, and it's also a great way to use up any leftover rice. This soup is perfect for lunch or dinner and can be frozen for later.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 40 minutes.

Ingredients

The ingredients needed for this recipe are as follows:
  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon of dried thyme
  • 1 bay leaf
  • 6 cups of chicken broth
  • 1 cup of cooked rice
  • 2 cups of cooked chicken, shredded
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)

Equipment

The equipment needed for this recipe are as follows:
  • A large pot
  • A wooden spoon
  • A knife
  • A cutting board
  • A measuring cup
  • A ladle

Method

  1. Start by heating the olive oil in a large pot over medium heat.
  2. Add the onion and garlic, and cook until the onion is translucent.
  3. Add the carrots and celery and cook for 5 minutes until they are slightly softened.
  4. Add the thyme and bay leaf and stir to combine.
  5. Pour in the chicken broth and bring to a boil.
  6. Reduce the heat and let the soup simmer for 20 minutes.
  7. Stir in the cooked rice and chicken and simmer for another 10 minutes.
  8. Season with salt and pepper to taste.
  9. Garnish with chopped parsley (optional).
  10. Serve hot and enjoy!

Notes

You can use any type of rice for this soup, but we recommend using long-grain rice. If you don't have cooked chicken, you can use uncooked chicken breasts or thighs. Simply add them to the pot with the broth and let them cook for 20-25 minutes until they are cooked through. Remove the chicken from the pot, shred it, and add it back to the soup with the rice. You can also add other vegetables to this soup, such as potatoes, sweet potatoes, or green beans.

Nutrition Info

The nutritional information for this recipe is as follows:
  • Calories: 230
  • Protein: 18g
  • Fat: 8g
  • Carbohydrates: 21g
  • Sugar: 3g
  • Sodium: 800mg
  • Fiber: 2g

Recipe Tips

If you want a thicker soup, you can add more rice to the pot. If you want a creamier soup, you can add a splash of heavy cream or coconut milk. This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. To reheat, simply heat it up in a pot over medium heat until it's hot.

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