Hearty Chicken and Rice Soup
- Preparation 15 min
- Cooking 30 min
- Servings 4
This recipe cleans out the fridge by using the remaining chicken from your double-bird roast, carrots and celery from the crisper drawer (go ahead and freestyle with whatever’s in there) and the rest of the herbes salées to boost the flavour. It’s a hearty meal in a bowl, ready in the time it takes to boil the rice (in the same pot!). The final touch is arugula for some peppery polish—your new secret weapon for making leftovers look and taste good as new.
Featured in RICARDO Magazine BACK TO SCHOOL 2018 (p. 46)
- Nut-free
- Lactose-free
- Gluten-free
- Dairy-free
- Egg-free
Categories
Ingredients
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- 6 cups (1.5 litres) chicken broth
- 3 carrots, sliced into thin rounds
- 2 celery stalks, sliced
- 1/3 cup (70 g) parboiled rice
- 2 tsp paprika
- 2 cups (340 g) chopped cooked chicken
- 2 cups (50 g) arugula, chopped
- 2 tsp (10 ml) store-bought or homemade herbes salées
Preparation
Personal Note
To help you with this recipe
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