This is a quick and simple chicken soup recipe requiring 5 minutes preparation time and 25 minutes cooking time. This is a great treat for those cold winter nights.
Ingredients:
Ingredients:
- 500 grams of chopped chicken (breast or thighs)
- 2.5 litres of boiling water
- 3 teaspoons of vegetable stock (Vegeta Gourmet gluten free stock).
- 2 Carrots
- 2 cups mixed frozen vegetables (eg: peas, corn, broccoli, cauliflower)
- 1/2 cup of rice
- Ground Pepper
Preparation:
- You will need one large pot on the stove at a medium temperature
- Chop the chicken in to small pieces
- Prepare the carrots by also chopping them into small pieces.
Method:
- Warm 2 teaspoons of olive oil in the bottom of a large pot and add the chicken.
- Lightly fry the chicken for a 3 to 4 minutes until golden brown or when it begins to stick to the pot.
- Add 2.5 litres of water from the kettle (water just off the boil).
- Add three teaspoons of vegetable stock.
- Add the two cups of assorted frozen vegetables to the pot.
- Add the half cup of rice
- Stir the mix for a minute of two while the soup comes to a light boil. Ensure the rice does not stick to the bottom of the bottom.
- Turn down the stove to simmer and place the lid on the pot.
- Set your timer to check of the soup in 15 minutes.
- Return to the stove and taste test, ensuring the frozen vegetables and carrots are cooked through.
- Add ground pepper to taste and stir the pot again and replace the lid.
- Return in another 10 minutes and taste test again, this time ensuring the rice is cooked through.
- Your chicken soup is now ready to serve.
Notes:
- Vegeta gourmet stocks are salty, so no additional salt was added to the soup. If you use another brand of gluten free stock (eg: Massel) you may need to add salt to taste.
- If you ever over salt your soup, the easiest way to correct it is to dilute it by adding more boiling water from the kettle.
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