Chicken and rice in a soup is such a great combination. It’s a hearty enough soup for lunch or dinner. It does take a bit of time, so make extra portions whilst you’re in the mood for cooking and you’ve got lunch and dinner sorted for a few days.
This soup is packed full of ingredients that are good for your gut and your skin.
This is also a great recipe for using up any leftover chicken or rice you have. You can even use a cooked rotisserie chicken if you want to minimise the cooking.
Ingredients
8 chicken thighs
2 tbsp olive oil
2 tsp garam masala
25 mls water
1 onion
6 small celery sticks
6 medium carrots
4 garlic cloves
4 tsp ground coriander
2 ltr chicken or veg stock
4 bay leaves
200g brown rice, cooked
Salt and pepper
Serves 6
Directions
Preheat the oven to 180oC. Place the chicken thighs in an ovenproof dish. Coat with the olive oil and garam masala. Pour the water in the bottom of the dish. Bake in the oven until the chicken is cooked through. About 30 – 35 mins. Take the chicken out halfway through cooking and spoon some of the juices from the dish over the top of the chicken.
Whilst the chicken is cooking, chop the vegetables and cook the onion, celery, and carrots in a little oil for five minutes until they start to soften. Add the garlic and ground coriander and continue cooking for a further 2 minutes.
Add the stock and bay leaves and simmer for 20 – 30 minutes until the vegetables are soft.
Remove the bay leaves and blend to your desired consistency. I use a stick blender and blend only for a few minutes. This changes the colour of the soup as the carrots blend but still leaves chunky pieces of vegetables.
Finally, add the cooked shredded chicken, the cooked rice and season to your liking.
Tip: If you’re not eating the soup straight away the rice will continue to absorb the liquid as it sits. Just top it back up again with extra water or stock when you’re ready to eat.
Eating a wide variety of fruits and vegetables is one of the best things you can do for your skin.