Chicken, leek & rice soup
3
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Nutty brown rice bulks out this comforting favourite, bursting with fresh veggies
Ingredients
Olive Oil
2 teaspoon(s)
Leek
1 medium, thinly sliced
Carrots, raw
1 medium, finely chopped
Celery, Raw
2 stick(s), finely chopped
Chicken thigh, skinless, boneless, raw
360 g, fat trimmed and cut into 2cm pieces
Garlic
2 clove(s), chopped
Chicken stock cube(s)
2 cube(s), 1 litre stock
Brown Rice, dry
70 g
Courgette
1 medium, chopped
Green Beans
150 g, chopped
Parsley, fresh
2 tablespoon(s), roughly chopped
Instructions
1
Heat the olive oil in a pan and set over a medium heat. Add the leek, carrot and celery. Season and cook for 5 minutes, until softened.
2
Add the chicken and cook, stirring, for 3-4 minutes, until browned. Add the garlic and cook, stirring, for 30 seconds, until fragrant. Add 1 litre chicken stock made and the brown rice and bring to the boil. Reduce the heat and simmer, partially covered, for 30 minutes or until the rice is tender. Add the courgette and green beans. Simmer, uncovered, for 2–3 minutes or until the vegetables are just tender.
3
Season with salt and black pepper to taste. Ladle the soup between 4 bowls and scatter over fresh parsley to serve.
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