Ingredients

• 4 chicken thigh pieces
• 1 carrot
• 2 small zucchini
• Half celery (stalks and leaves)
• 1 can of beans of your choice
• 1 small carton of vegetable stock
• 1 small carton of chicken stock
• 1/2 tspn of chilli powder
• 3/4 cup SunRice Long Grain Rice
• 2 tblspns olive oil
• Salt & pepper to taste

Instructions

• Brown chicken in a frying pan let it cook until it is almost cooked through.

• Whilst your chicken is cooking, prepare your vegetables; dice them so they are chunky but small enough that they don’t have to cook for too long.

• In a large soup pot pour your stock, both cartons and add your vegetables, bring to the boil.

• When the stock is boiling add your chicken thighs and let them boil with the stock.

• When your chicken and vegetables are cooked pull out your chicken thighs and rest on a plate for a few mins.

• Add to your stock and vegetables your rice and chilli powder.

• While your rice is cooking pull apart your chicken, it should be falling off the one, and chuck it all back in the pot.

• Once your rice has cooked, your soup is ready to serve.

• Salt & pepper to taste.

Tips

• For more liquid in your soup, either add less vegetables or more stock.

Variations

• Use Lamb, beef or ham to substitute. Meat that is still on the bone has more flavour.