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Chicken Rice Soup

Chicken Rice Soup


  • Bones from a roasted chicken, meat removed (keep some meat for going back into soup)
  • 3 carrots, peeled and chopped
  • Onion, finely chopped
  • Half a cup of Rice
  • salt and pepper to taste
  1. Place the bones into a pot and cover with cold water. Bring to the boil and simmer for 40 minutes.
  2. Sieve the stock liquid into a bowl.
  3. Add a dash of oil into a pot and saute onions and carrots for 4-5 minutes. Add back in the stock liquid and the rice. Season with salt and pepper.
  4. Simmer for another 20 minutes until carrots and rice are cooked- add more water as needed.
  5. Add the cooked chopped chicken into the pot and simmer for another few minutes to heat through.
  6. Serve!

Jazz it up with some freshly chopped parsley, crushed garlic, or peas.

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