Chicken, vegetable and rice soup

    1 hour

    This light and simple tomato-based chicken soup with celery, carrot, spinach and white rice is a flavourful recipe perfect for a weeknight.

    7 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 125g diced carrots
    • 120g diced celery
    • 2 cloves garlic, minced
    • 30g baby spinach leaves
    • 1L chicken stock
    • 1 (400g) tin chopped tomatoes
    • 1 lemon, juiced
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon dried basil
    • 275g diced cooked chicken
    • 160g cooked white rice

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery and garlic; cook and stir until onion has softened, about 5 minutes. Stir in spinach.
    2. Pour chicken stock, chopped tomatoes and lemon juice into the pot. Stir in pepper, oregano and basil. Bring to the boil; stir in diced chicken and cooked rice. Reduce heat to medium-low and simmer until flavours combine, about 30 minutes.

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