Chicken and rice soup

Name: Chicken and rice soup | Asda Good Living
Total time: 35 min
Yield: 5
Cuisine: British
Ingredients: 2tbsp rapeseed oil; 1 onion, finely chopped; 1 leek, halved (chop 1 half, thinly slice the other); 2 stalks celery, sliced; 1 carrot, diced; 50g easy cook long grain white rice, rinsed; 1 bay leaf; 2 sprigs thyme, plus extra to serve; 1 reduced-salt chicken stock cube, made up to 800ml; 125g cooked chicken, shredded

Fragrant, filling and topped with fried leeks

By Asda Good Living,28th August 2018

(56 votes)

Cook: 35 Mins

Serves: 5

Price: 45p per serving

Nutritional Information

Each 246g serving contains

Energy
711kj
170kcal

Fat
6.2g

Med
9%

Saturates
0.7g

Low
4%

Sugars
3.9g

Low
4%

Salt
0.27g

Low
5%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
289kj/69kcal

Ingredients

2tbsp rapeseed oil

1 onion, finely chopped

1 leek, halved (chop 1 half, thinly slice the other)

2 stalks celery, sliced

1 carrot, diced

50g easy cook long grain white rice, rinsed

1 bay leaf

2 sprigs thyme, plus extra to serve

1 reduced-salt chicken stock cube, made up to 800ml

125g cooked chicken, shredded

Method

Heat 2tsp of the oil in a pan over a medium heat. Cook the onion for 5 mins, until beginning to turn translucent. Add the chopped leek, celery and carrot and season with black pepper. Cook for 5-6 mins until starting to colour.

Stir in the rice, bay leaf, thyme and stock. Bring to a simmer and cook for 10 mins, uncovered, stirring often. Add the chicken and cover. Cook for 10 mins.

Meanwhile, heat the rest of the oil. Pat the sliced leek dry with kitchen roll and fry for 2-3 mins, until it starts to brown. Drain on kitchen roll.

Remove the bay leaf and thyme from the soup. Serve sprinkled with black pepper and the crispy leeks.