Save to your scrapbook
Summer chicken & rice broth
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
600ml chicken stock
1 tbsp light soy sauce
300g pack essential Waitrose British Chicken 2 Breast Fillets, cut into strips
250g pouch Waitrose Microwaveable Whole Grain Rice
150g cherry tomatoes, halved
1 head red chicory, sliced
115g pack baby spinach
1. Bring the stock and sauce to the boil in a saucepan, add the chicken, cover and simmer for 5 minutes.
2. Add the rice, tomatoes and chicory then simmer for 3 minutes (until the chicken is cooked through with no pink meat). Stir in the spinach until just wilted.
3. Season and serve with crusty bread.
Typical values per serving: