Tuesday, 4 February 2014

Recipe: Chicken, Celery and Brown Rice Soup

Soup again, I'm afraid!

After coming back in from a hard morning's shopping on Sunday, I wanted something warm and healthy.
I was originally going to make a straight celery soup, but wanted to increase the protein and make it a little more substantial (not being one for watery soups) - this was the result! Very yummy and would definitely make it again - Possibly as a full vegetarian version using veggie stock and omitting the chicken! 


250g Celery, chopped
1 Onion, diced
90g Chicken breast (I used 3 mini fillets)
60g Brown rice
1 Chicken stock cube
1 tbsp Butter
Salt & pepper to taste
1 tbsp Double cream (optional)

1) In a small lidded frying pan (or saucepan), place the chicken, rice half the stock cube and enough water to come about a half of the way up the meat. Bring to a simmer, cover and allow to poach for about 12-15 minutes, turning midway through (until the chicken and rice are cooked through and tender). Set to one side.

2) Whilst the chicken is cooking, melt the butter in a large saucepan and gently saute the onions and celery until transparent but not browned. 

3) Crumble in the remainder of the stock cube and cover the pan contents with boiling water (approx 400ml). Simmer for 10 minutes until the vegetables are tender.

4) Transfer about 2 thirds into a blender and blitz until smooth, returning the smooth soup to the pan. 

5) Shred the chicken and tip into the pan along with the rice and the poaching liquid, stirring to mix thoroughly and adding extra water, salt and pepper to taste. 

6) Stir through the cream (if desired) and serve!

This made enough for 2 regular servings (approx 300ml).
The MyFitnessPal estimate puts it at 282 kcal per serving (26g carbohydrate, 18g protein, 12g fat - including the cream).

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