Chicken and rice soup with mint

Recipe~Finder

Cooking time: More than 1 hour

Healthy options: Diabetic; Egg free; Lactose free; Low carb; Low GI; Nut free; Healthy

Serves: 6

Type: Family; Kids; Easy; Soup

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Kitchen friendly view

Photography: Brett Stevens

By Suzanne Gibbs

Ingredients

1 large chicken
1 large onion, finely chopped
8 cups (2L) chicken stock or water
1/3 cup (65g) basmati rice,
well washed, rinsed, drained
1/3 cup (80ml) lemon juice
½ cup shredded mint
bread, to serve

Preparation method

Place chicken, onion and 1 teaspoon salt in a large saucepan. Cover with stock or water. Simmer on low heat for 45-50 minutes, until chicken is tender. Remove chicken, drain well and cool.

Add rice to broth and simmer for 20 minutes. Meanwhile, skin and bone chicken and cut flesh into thin strips. Add chicken to broth with lemon juice and mint. Reheat gently and serve with bread.

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