Leftover chicken and rice soup

Stretches the Sunday chicken and homemade stock into a light, nourishing soup. Done in 30 minutes.

Ingredients

• 250 g Cooked chicken (leftover), shredded
• 1200 ml Chicken stock (homemade)
• 200 g Carrots, diced
• 1 Celery, diced
• 1 Onions, chopped
• 1 Leeks, sliced
• 100 g Basmati rice
• 100 g Frozen peas
• 1 g Dried thyme
• 15 ml Olive oil
• 15 g Fresh parsley, chopped
• 1 g Black pepper

Method

1. Warm the oil in a large pan and soften the onion, carrot, celery and leek for 8 minutes.
2. Pour in the stock, add the thyme and rice and bring to the boil. Simmer for 10 minutes.
3. Stir in the chicken and peas and cook for 4 minutes until piping hot and the rice is tender.
4. Season with pepper, scatter over the parsley and ladle into bowls.