Easy Chicken Soup
The perfect soup for when you’re feeling a bit under the weather and the bonus is that everyone enjoys it as a winter warmer. This hot soup is delicious served with these wonderfully simple cheese scones.
2 Chicken thighs – skin removed
2 litres chicken stock
1 large onion chopped
½ large leek, cut down the middle and finely sliced
1 cup medium grain rice
Salt and white pepper to taste
Fresh parsley chopped
Put chicken pieces in a large pot. Cover with stock and bring to the boil. Add rice and vegetables and simmer gently until chicken and rice are cooked – about 45 minutes to 1 hour. Remove chicken from pot and pull into bite-sized pieces . At this stage a blender can be used to puree the soup, although it is lovely left thick. Put the chicken meat back in the pot and season with salt and pepper to taste. Add chopped parsley just before serving.
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