Soup is an integral part of my Autumn/Winter diet. I love soups and since I work from home most of the time, having leftover soup in the fridge or freezer is always a lunchtime lifesaver. Hoping to reduce my pasta intake from overdosing on Chicken Noodle Soup, I came up with this worthy alternative that features rice instead. Feel free to add more veggies - I made this with what I had in the house, but on a more plentiful day, I might add celery as well. The Cayenne pepper and chili flakes give a bit of a kick to the soup which I love, especially on cold days, but if you're not a fan, feel free to reduce them or eliminate them altogether.
6 1/2 cups low-salt hot chicken stock (more if required)
2 small carrots, cubed
1 cup frozen green peas or Petit Pois
400 − 500 grams uncooked chicken breast, cut into small pieces
2 cups cooked rice
1/4 teaspoon Cayenne pepper
1/4 teaspoon dried chili flakes
Salt & pepper
- Put the stock into a large pan with a lid. Add the raw chicken and bring to a boil. When it starts boiling, reduce the heat to medium.
- When the chicken is fully cooked, skim any fat from the top of the soup and discard.
- Add the carrots, frozen peas and cooked rice. Bring to boil again.
- Once boiling, reduce the heat to low. Salt & pepper to taste and clamp on the lid. Leave to simmer for about 20 minutes. Serve hot.
This soup is great as leftovers - it usually keeps for me for the week in the fridge, however you can also freeze this soup. Just thaw before warming.