Chicken and rice soup

• Preparation: 5-10 minutes
• Cooking time: 35 minutes
• Serves 6, costs approx £2.50 (42p per portion)

Ingredients

• Cooked shredded chicken
• 1 tbsp olive oil
• 1 leek
• 3 large carrots
• 2 chicken stock cubes (or 1 chicken and 1 vegetable stock cube)
• Approx ½ cup rice
• Freshly chopped parsley (optional)

Allergy disclaimer: Always check the label of each ingredient for allergen information.

Method

1. Cook the vegetables. Chop and prepare your vegetables. Heat 1 tbsp olive oil in a large pot, add the leek and carrots and cook for approx 5 mins.
2. Add the stock. Add 2 pints of water and 2 chicken stock cubes to the pan.
3. Simmer for approx 20 minutes then add the rice for a further 10 minutes.
4. Add the cooked, shredded chicken to the pan.
5. Season according to your taste

Top tips

Freeze the remainder in individual portions for another time.

If you are making your own broth, simmer the chicken carcass in a pot for 45 minutes on a low heat with approx. two pints of boiling water then strain through a sieve. You can also make the broth in a slow cooker.