Sunday Cooking - Chicken and Rice Soup

Chicken and Rice Soup and super simple to make and can easily be made using leftovers or common items most of us have on hand. It stores well in the fridge and freezer and is usually a crowd favourite.

To make this a Left Over Make Over recipe we used all left over, however you can use fresh ingredients just as easily.

What you'll need:

2-3 Breasts of Chicken (or if you have chicken left over that is fine)

5-7 Large Carrots (sliced)

2 Cups of Rice (we used left over rice but you can use raw rice also)

1 Box of Chicken Stalk

3 Cups of Water

3 Tbsp of Chicken Bovril (we use the bottled one, you can use cubes)

With this soup, it's all about timing. If you are using all pre-cooked items you can just throw them all in at the same time. If not you will want to start with a pot of chicken broth, the water and the bovril. Once it is boiling you can add your chicken.

After twenty minutes you will add the rice, give a stir. After another twenty you will add the carrots. After another twenty minutes you can remove the chicken, chop or shred and return to the pot.

At this point you will want to taste the chicken broth, if it has enough flavour for your liking, cover and let summer for 1 hour. If not add more bovril accordingly, if it is too flavourful add water until it is perfect for your liking.

Serving tips:

Serve soup right away. The longer it sits/ the colder it gets the more the rice will absorb the broth. Make sure to keep this in mind when storing any left overs.