For a hearty take on a classic soup, try adding rice. This soup is enjoyed most on winter nights to warm the soul.
1 whole, white part only, thinly sliced
1 medium, finely chopped
2 stick(s), finely chopped
Skinless chicken thigh
405 g, (Buy 450g) fat trimmed, cut into 2cm pieces
2 clove(s), crushed
Salt reduced chicken stock
4 cup(s), (1L)
⅓ cup(s), (65g)
1 medium, cut into 2cm pieces
150 g, cut into 3cm pieces
Fresh flat-leaf parsley
2 tbs, chopped
- Heat oil in a saucepan over a medium heat. Cook leek, carrot and celery, stirring, for 5 minutes or until softened.
- Add chicken and cook stirring, for 3–4 minutes or until browned. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add stock and rice and bring to the boil. Reduce heat and simmer, partially covered, stirring occasionally, for 30 minutes or until rice is tender.
- Stir in zucchini and beans and simmer, uncovered, for 2–3 minutes or until vegetables are just tender. Season with salt and pepper. Serve sprinkled with parsley.