Chicken, rice and vegetable broth
6
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Cooked in just 30 minutes, this simple chicken and vegetable soup tastes great on its own but is even better with a piece of pesto toast.
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, cut into 1cm pieces
Carrot(s)
2 small, cut into 1cm pieces
Celery
2 stick(s), cut into 1cm pieces
Garlic
2 clove(s), crushed
Chicken stock
4 cup(s)
Chicken thigh, skinless, raw
360 g, (buy 400g), thinly sliced
Rice, white, dry
⅓ cup(s), long grain, (60g)
Asparagus
1 bunch(es), trimmed, thinly sliced
Soy and linseed bread
4 slice(s)
Basil pesto
1 tbs
Fresh flat-leaf parsley
2 tbs, chopped
Instructions
1
Heat the oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook, stirring, for 5 minutes or until softened. Add the garlic and cook for 1 minute.
2
Add the stock and 1 cup (250ml) water and bring to the boil. Reduce heat to low and simmer for 5 minutes. Add the chicken and rice and simmer, covered, for 10 –12 minutes or until rice is tender. Add the asparagus and simmer for 2–3 minutes or until asparagus is just tender. Season with salt and freshly ground black pepper.
3
Meanwhile, preheat grill on high. Grill bread for 1–2 minutes each side or until golden. Spread each slice of toast with 1 teaspoon of the pesto. Ladle soup into bowls and sprinkle with the parsley. Serve with the pesto toasts.
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