Creamy chicken & rice soup
Serves 2 - 4
Easy
Prep:
Cook:
Make two meals in one: rustle up our creamy garlic chicken and polenta dinner then reinvent the leftovers to make this easy chicken and rice soup
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- 2 tbsp olive oil
- 1 onionfinely chopped
- 2 garlic clovesfinely chopped
- 800ml chicken stock
- 2 chicken legsskin removed and meat shredded
- 400g can cannellini beans
- 250g microwave rice
- 50g leafy greensroughly chopped
- ½ lemonzested
Nutrition: Per serving (4)
- kcal335
- fat11g
- saturates2g
- carbs31g
- sugars3g
- fibre6ghigh
- protein23g
- salt1.3g
Method
step 1
Heat the oil in a saucepan over a medium heat. Stir in the onion with a generous pinch of salt and cook for 8-10 mins until beginning to soften. Mix in the garlic and cook for 2 mins.
step 2
Pour in the stock, shredded chicken, cannellini beans and their water, and the rice. Cook for 10 mins then, using a potato masher, roughly mash until it’s still chunky but some of the beans and rice have broken up to thicken the soup. Stir in the greens and cook for 5 mins. Season, scatter over the lemon zest to serve.
