Serves 6,
1 cup rice
2lt chicken stock
¼ raw chicken (400g) skinless
3 medium carrots
1 tbspn crushed garlic
3 sticks celery chopped
1 medium onion chopped
1 tsp mixed herb
1 tbspn oil
Squeeze of lemon juice
Chopped parsley
Heat the oil in a suitable pan and saute the onion, celery, carrots & garlic. Add the mixed herbs, rice, stock and raw chicken. Allow to boil then reduce heat to simmer for 15-20min making sure the rice doesn’t mush and stick. Remove the chicken and shred into pieces and add back to soup before serving. Season with salt/pepper and lemon juice if preferred with a sprinkle of parsley.