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Wash and pat dry the chicken. A nice sunday roast for any day of the week, lots of lovely leftovers too. Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, vickys roast chicken & rice soup, gf df ef sf nf.
To begin with this particular recipe, we have to first prepare a few components. You can have vickys roast chicken & rice soup, gf df ef sf nf using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vickys Roast Chicken & Rice Soup, GF DF EF SF NF:
- Prepare 4 tbsp olive oil
- Make ready 2 onions, chopped
- Take 2 carrots, chopped
- Take 2 clove garlic, finely chopped
- Make ready 2 pre-roasted chicken breasts, chopped
- Prepare 2 courgette/zucchini, chopped
- Take 2 large potato, peeled & chopped
- Make ready 2000 ml chicken stock, hot
- Take 300 grams basmati rice
- Prepare 8 tomatoes, chopped
- Take 800 grams canned cannellini beans, drained
- Take 15 grams flat leaf parsley, chopped
- Take to taste salt & pepper
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Steps to make Vickys Roast Chicken & Rice Soup, GF DF EF SF NF:
- Heat the oil in a large pan and fry off the onion and carrot for 5 minutes
- Add in the garlic, chicken and courgette and fry for a minute
- Add the potatoes and stock. Bring to the boil and let simmer 5 minutes
- Add the rice, tomatoes and beans. Bring back to the boil then simmer for 20 - 25 minutes until the rice is cooked
- Stir in the parsley and season to taste with salt and pepper
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