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Brown rice and chicken soup


Serves: 4
timePrep time: 15 mins
timeTotal time:
Brown rice and chicken soup
Recipe photograph by Dan Jones

Brown rice and chicken soup

Use up leftover roast chicken to make this easy and super comforting soup. Blended butter beans give a lovely creaminess to this gluten-free recipe

Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
394Kcal
Fat
10gr
Saturates
3gr
Carbs
40gr
Sugars
5gr
Fibre
10gr
Protein
32gr
Salt
0.6gr

Liberty Fennell

Liberty Fennell

Liberty Fennell is a freelance food stylist and recipe writer who began her food career when she started her travelling supper club ‘Your House At Mine' in 2013. You will never find her kitchen without flat-leaf parsley, lemons or garlic.

See more of Liberty Fennell’s recipes
Liberty Fennell

Liberty Fennell

Liberty Fennell is a freelance food stylist and recipe writer who began her food career when she started her travelling supper club ‘Your House At Mine' in 2013. You will never find her kitchen without flat-leaf parsley, lemons or garlic.

See more of Liberty Fennell’s recipes

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, finely sliced
  • 2 garlic cloves, crushed
  • 500ml fresh chicken stock
  • 2 x 400g tins butter beans, rinsed and drained
  • about 200g leftover roast chicken (or 2 skinless cooked chicken breasts)
  • 1 x 250g pouch cooked brown rice
  • juice of 1 lemon
  • 1 x 28g pack flat-leaf parsley, chopped
  • 40g Parmesan, shaved or grated

Step by step

  1. Heat the oil in a large saucepan on a medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for a further 1 minute.
  2. Pour in the chicken stock, plus 500ml of boiling water. Bring to the boil, cover with a lid, and cook for 8-10 minutes on a medium heat.
  3. Tip in the butter beans and leave to simmer while you use 2 forks to shred the chicken.
  4. Before adding the chicken to the pan, blend together the broth and butter beans using a hand-held blender until smooth. Then add the shredded chicken and brown rice to the pan and continue to cook for 2 minutes until piping hot.
  5. Season well, then stir in the lemon juice and most of the parsley. Serve the soup in bowls, garnished with a little more parsley and the Parmesan.

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