Simple chicken and wild rice soup

    30 min

    This warming chicken and rice soup is low in fat and each serving contains one of your five-a-day and one serving of wholegrain per person.


    3 people made this

    Serves: 4 

    • 1 tablespoon rapeseed oil
    • 1 onion, chopped
    • 1 litre chicken stock
    • 100g brown basmati and wild rice
    • 2 carrots, diced
    • 200g cooked chicken breast, shredded
    • 25g pack parsley, chopped

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Heat the oil in a large saucepan and fry the onion for 3 to 4 minutes. Add the stock and rice and bring to the boil, stirring occasionally. Cover and simmer for 15 minutes.
    2. Add the carrots and chicken and cook for 10 minutes or until the rice is cooked. Season with black pepper and stir in the parsley.
    3. Serve with crusty wholemeal bread.


    Great for using up leftover roast chicken or turkey, however, raw meat can be used if pan fried with the onion for 4 to 5 minutes.

    See it on my blog

    More about wholegrains

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)