Leftover Roast Chicken, Rice & Vegetable Soup Recipe…

Shut the bad weather and crazy world out for a few hours and snuggle up on the sofa with this deliciously warming and wonderfully healthy soup. It’s a brilliant way to use up leftover roast chicken, or can easily be made with chicken thighs otherwise; and is a perfectly balanced mix of carbs, fats and proteins, with plenty of nutrients on top!

– 250g leftover roast chicken (or 250g raw skinless chicken thigh fillets)
– 150g long grain rice
– 150g chestnut mushrooms, sliced
– 3 medium carrots, diced
– 2 celery stalks, chopped
– 1 white onion, diced
– 2 garlic clove, crushed
– 100g frozen peas
– 1 tbsp olive oil
– 10g butter
– 2 chicken stock cubes
– 2l water
– 1 tsp dried parsley
– 1 handful chopped parsley

– Heat the oil and butter over a medium-high heat in a deep pan and fry the onion, garlic and mushrooms until softened;
– Add the carrot and celery and fry for another 2 minutes;
– Add the water, stock cubes and dried parsley and simmer for 5 minutes;
– Add the rice (and raw chicken thighs if using) and simmer with the lid on for 15 minutes;
– Remove lid and add cooked chicken, frozen peas, salt and pepper and simmer for a final few minutes until peas are cooked and chicken is heated through;
– If chicken thighs were used, remove from pan and shred with a fork before adding back in;
– Serve topped with a handful of chopped parsley;

Serves 4. Per serving 296 kcal; 12g fat; 25g carbs; 22g protein.