Thrifty chicken soup

Rice is a great way to thicken and bulk up soups in an instant.

Less than 30 minutes

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 2 Tbsp (30ml) olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 5 cups (1.25L) chicken stock
  • 2 cups (500ml) water
  • 2 (about 600g) frozen chicken leg quarters, defrosted
  • 1 cup (250ml) white or brown rice
  • 3 bay leaves (optional)
  • Salt and milled pepper
  • 2 cans (400g each) cream-style sweetcorn (corn kernels work well too)
  • Lemon juice, to taste
  • Chopped spring onion, for serving (optional)
  • Crusty bread, for serving

Method:

  1. Heat olive oil in a pan and sauté onion for about 5 minutes or until golden.
  2. Add garlic and fry for another minute.
  3. Add stock, water, chicken, rice and bay leaves (if using). Season.
  4. Gently simmer for about 20 minutes or until chicken and rice are cooked through.
  5. Remove chicken and cool, then shred (discard chicken skin and bones).
  6. Return chicken to pot and stir in corn.
  7. Add lemon juice and adjust seasoning if needed.
  8. Garnish soup with spring onion (if using) and serve with crusty bread.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Minted lamb chops

Take it to the outdoors! These lamb chops are perfect for grilling over hot coals too.

Haddock fish pie recipe

Haddock fish pie

Jazz up the classic fish pie with a cheeky topping. In this haddock fish pie recipe, smoky, creamy haddock is tucked under a crispy potato crust.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.