Chicken and Rice Soup

Nutrition per serve

Ingredients

• 1stalk celery
• 1pcs carrot
• 300g chicken thigh fillets
• 1pcs chicken-style stock cubes
• 10g pepper and garlic seasoning
• 150g jasmine rice
• 1250ml boiling water
• 10ml olive oil

Method

1. Step 1 — Prep ingredients
   Thickly slice the celery. Thinly slice the carrot. Thinly slice the chicken into strips. Crumble the stock cubes into a heatproof jug, add 3 tsp pepper and garlic seasoning (see Make it yours) and 1.25L (5 cups) boiling water and stir to dissolve.
2. Step 2 — Soften veggies
   Heat 2 tsp olive oil in a large saucepan over medium-high heat. Add the celery, carrot and a pinch of salt and cook, stirring, for 2 mins or until slightly softened.
3. Step 3 — Cook rice
   Add the rice and stock to the veggies and bring to a simmer. Reduce the heat to medium and cook, covered, for 8 mins.
4. Step 4 — Cook chicken
   Add the chicken to the rice mixture and cook, uncovered, stirring occasionally, for 4 mins or until the chicken is cooked through and the veggies and rice are tender. Remove the pan from the heat. Taste, then season with salt.
5. Step 5 — Serve up
   Divide the chicken and rice soup among bowls and enjoy!
6. Step 6 — Make it yours
   Our pepper and garlic seasoning has a mild peppery kick, so reduce the amount if you prefer less heat. ~ If you have a lemon in your fruit bowl, cut into wedges and squeeze over the soup before serving for a pop of freshness.

Allergens

Gluten, Sesamsamen, Sojabohnen, Sulfit, Wheat