About this recipe:This is the perfect comfort food for any day of the week. Chicken is simmered with rice in a creamy stock. Serve with crusty fresh bread for a substantial lunch or dinner.
2 tablespoons olive oil
2 skinless, boneless chicken breast fillets, finely chopped
salt and pepper to taste
1/2 small onion, chopped
2 cloves garlic, finely chopped
3 tablespoons plain flour
10 sprigs Italian flat leaf parsley
3 sprigs fresh thyme
1 bay leaf
750ml chicken stock
100g express rice
1 teaspoon savoury seasoning
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:45min › Ready in:1hr
Heat the olive oil in a large pot over medium heat. Place chicken in the pot, season with salt and pepper and cook 5 minutes, until juices run clear. Remove chicken and set aside. Reduce heat to medium-low. Melt butter in the pot. Stir in onion and garlic and cook 5 minutes. Stir in flour and cook until lightly browned.
With a piece of kitchen twine, tie together the parsley sprigs, thyme sprigs and bay leaf. Pour stock and milk into the pot and stir in the cooked chicken. Place herb bundle into soup. Simmer 25 minutes.
Bring the water to the boil in a separate pot and stir in express rice. Cover, reduce heat to low and simmer 5 minutes.
Remove and discard herb bundle from soup. Stir in cooked rice and season with savoury seasoning before serving.