This delicious low-fat chicken rice soup recipe full of flavor and goodness, is one of the healthiest foods you can offer your family.
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This recipe is very simple and takes just 15 minutes to prepare. For the best results, use homemade chicken stock, which has an excellent flavor. Allow the stock to cool, then chill for several hours or overnight, then remove the layer of fat on top.
? Healthy Eating Made Easy.comIf you don't have homemade stock you can use bouillon powder or a cube instead, but this will increase the salt content of the soup.
Make sure you cut the carrots finely, otherwise they won't be cooked when the rice is tender. I use the diced meat of a cooked, skinned chicken thigh in this recipe, as the meat is very tasty when it's been cooked on the bone. You could use leftovers from a roast chicken instead, or cook a chicken leg or breast specially for the recipe.
Ingredients
2½ cups chicken stock
2 cooked chicken thighs or 1 cooked chicken breast
2 onions, chopped
2 carrots, peeled and finely diced
4 tbsp long grain rice
chopped parsley or dill (optional)
Method
Place the prepared vegetables in a pan and pour over the stock. Bring to the boil, then reduce to a simmer.Remove skin and visible fat from the cooked chicken and dice the meat.Add the rice and chicken to the soup and simmer gently for 10-15 minutes until the rice and carrots are tender.Serve garnished with chopped parsley or dill. Serves 4
This chicken rice soup recipe is one of the great healthy foods and the perfect way to use up leftover chicken.
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