Name: Chicken, brown rice and vegetable soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 1 clove garlic, crushed; 4 cup chicken stock; 1 carrot, chopped; 1 courgette, chopped; 1/2 cup brown rice; 250 gram chicken breast; parsley leaves, to serve

Extra recipe tips

Try some homemade garlic bread alongside this soup.

Ingredients

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, crushed

4 cup chicken stock

1 carrot, chopped

1 courgette, chopped

1/2 cup brown rice

250 gram chicken breast

parsley leaves, to serve

Method

1.In a large saucepan, heat the oil on high. Sauté the onion and garlic for 3-5 minutes until tender.

2.Add the stock, carrot, courgette and rice. Bring to the boil. Lower the chicken breast into the soup and reduce the heat to low. Simmer, covered, for 12-15 minutes.

3.Remove the chicken and set aside to cool. Simmer the soup, covered, for 15-20 minutes until the rice is tender.

4.Shred the chicken and return to the soup. Season and stir through the parsley to serve.

Brown rice is a gluten-free grain, packed with B vitamins and fibre.

Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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