Chicken and rice soup

Ingredients

• Reserved meat and carcass of roast chicken from Sunday
• 1 large onion, chopped
• 1 carrot, diced
• ½ chicken stock cube
• 1 tsp dried mixed herbs
• 100g basmati rice
• 195g can sweetcorn, drained

Method

Place the chicken carcass, onion, carrot, stock cube and herbs in a large saucepan.

Pour over 2 litres water, bring to the boil, cover and simmer for 30 minutes.

Drain through a colander over a large bowl and remove all the bones and skin.

Add the remaining chicken meat pulled from the bones and vegetables back to the stock and return to the pan.

Bring back to the boil. Add the rice and sweetcorn, cover and cook for 10 minutes until the rice is tender. Season to taste and serve with crusty bread.

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Visit our Soup and stew recipes section for more delicious meal ideas, including Vietnamese chicken noodle pho and Greek avgolemono chicken and lemon soup.