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Brazilian chicken soup
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Serves: 4 as a starter or 2 as a main course
1 tbsp oil
100g unsmoked lardons
1 carrot, diced
1 bunch salad onions, sliced
75g easy cook long grain rice
800ml Cooks’ Ingredients Chicken Stock
2 Bart Bay Leaves
2 tomatoes, roughly chopped
2 roasted chicken breasts, skinned and shredded
½ x 28g pack coriander, chopped
1. Heat the oil in a pan, and fry the lardons for 2-3 minutes. Add the carrot and salad onions, and fry for a further 1-2 minutes.
2. Stir in the rice, then add the stock, bay leaves and tomatoes. Bring to the boil and simmer gently for 10 minutes. Add the chicken and cook for a further 5 minutes or until the rice is tender. Remove the bay leaves and stir in the coriander.
1 of your 5 a day
low in saturated fat
Typical values per serving:
This recipe was first published in August 2016.