Ingredients vickys roast chicken rice soup gluten dairy egg soy nut free
4 tbsp olive oil
2 onions chopped
2 carrots chopped
2 clove garlic finely chopped
2 pre-roasted chicken breasts chopped
2 courgette/zucchini chopped
2 large potato peeled & chopped
2000 ml chicken stock hot
300 grams basmati rice
8 tomatoes chopped
800 grams canned cannellini beans drained
15 grams flat leaf parsley chopped
1 salt & pepper to taste
how to make vickys roast chicken rice soup gluten dairy egg soy nut free
Heat the oil in a large pan and fry off the onion and carrot for 5 minutes
Add in the garlic, chicken and courgette and fry for a minute
Add the potatoes and stock. Bring to the boil and let simmer 5 minutes
Add the rice, tomatoes and beans. Bring back to the boil then simmer for 20 - 25 minutes until the rice is cooked
Stir in the parsley and season to taste with salt and pepper
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