Name: Quick Chicken and Rice Soup
Total time: 25 min
Yield: 4 servings
Cuisine: french
Ingredients: 300 g chicken breast, diced; 120 g long-grain rice; 2 carrots, diced; 1 onion, chopped; 1.2 L chicken stock; 1 tbsp olive oil; 1 tsp dried thyme; 2 tbsp fresh parsley, chopped; to taste salt and pepper

Ingredients

4 servings

300 gchicken breast, diced
120 glong-grain rice
2carrots, diced
1onion, chopped
1.2 Lchicken stock
15 mlolive oil
5 mldried thyme
30 mlfresh parsley, chopped
to tastesalt and pepper

Nutrition

Per serving · 4 servings total

310kcal

24gProtein

30gCarbs

8gFat

2gFibre

75 kcal / 100g

Steps

1Heat the olive oil in a large pot over medium heat and add the chopped onion and carrots.
2Cook for 4 minutes until the onion softens, stirring occasionally.
3Add the diced chicken and cook for 3 minutes until it turns white on the outside.
4Pour in the chicken stock, add the rice and dried thyme, and bring to a boil.
5Reduce the heat and simmer for 15 minutes until the rice is tender and the chicken is cooked through.
6Season with salt and pepper to taste.
7Stir in the fresh parsley and serve hot in bowls.