Chicken, rice and vegetable broth
1 medium, cut into 1cm pieces
2 small, cut into 1cm pieces
2 individual, cut into 1cm pieces
2 clove(s), crushed
skinless chicken thigh
360 g, (buy 400g), thinly sliced
rice, white, dry
⅓ cup(s), long grain, (60g)
1 bunch(es), trimmed, thinly sliced
soy and linseed bread
fresh flat-leaf parsley
2 tbs, chopped
- 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.
- 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.
- 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.