CookingBauer XcelSoup

Chunky chicken and rice soup

CookingBauer XcelSoup
Chunky chicken and rice soup


  1. Heat the oil in a large saucepan and fry the onion for 3-4 minutes. Add the stock and rice and bring to the boil, stirring occasionally.
  2. Cover and simmer for 15 minutes.
  3. Add the carrots and chicken and cook for 10 minutes or until the rice is cooked. Season with black pepper and stir in the parsley.
  4. Serve with crusty wholemeal bread.


Great for using up left over roast chicken or turkey, however, raw meat can be used if shredded and pan fried for 4-5 minutes


1 tbsp rapeseed oil
1 onion, chopped
1 litre chicken stock
100g brown basmati and wild rice
2 carrots, diced
200g cooked chicken breast, shredded
25g pack parsley, chopped


Time: 10 mins
Serves: 4
Nutrition: n/a