Rice and chicken soup

Name: Rice and chicken soup
Yield: 4 servings
Cuisine: Boil
Ingredients: 15.00 ml butter; 2.00 chicken breast fillets cut into strips; 1.00 celery stalks; 1.00 Litres stock chicken; 250.00 ml rice long-grain; 2.00 carrots grated; 3.00 courgettes thinly sliced; 5.00 ml salt; freshly ground black pepper to taste

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (9)

15.00 ml	butter
2.00	chicken breast fillets — cut into strips
1.00	celery stalks
1.00 Litres	stock — chicken
250.00 ml	rice — long-grain
2.00	carrots — grated
3.00	courgettes — thinly sliced
5.00 ml	salt
	freshly ground black pepper — to taste

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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.