Rice and chicken soup


Ingredients 9
Servings 4
Time

Ingredients

  • 15
    ml
    butter
  • 2
    chicken breasts, cut into strips
  • 1
    bunch soup celery, chopped, with leaves
  • 1
    Litres
    chicken stock
  • 250
    ml
    long-grain rice
  • 2
    carrots, coarsely grated
  • 3
    courgettes, thinly sliced
  • 5
    ml
    salt
  • freshly ground black pepper to taste
 

Method

 
Melt the butter in heavy-based pot and fry the chicken until browned. Add the celery and fry for 3-4 minutes more. Add the stock, rice and courgettes. Season and stir to mix thoroughly. Simmer for 20-25 minutes or until the rice is soft and fluffy and the chicken and vegetables are tender. Add more liquid if needed. Serves 4.
 

Read more on: poultry  |  soup
 

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