Chicken, Rice and Broccoli Soup

    Chicken, Rice and Broccoli Soup

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    Don't throw out the stems from broccoli after you use the florets, save them in the fridge and put them into soup to add a great depth of flavour.

    Serves: 6 

    • splash olive oil
    • 1 large onion, finely diced
    • 5 carrots, finely diced
    • 5 stalks celery, finely diced
    • 5 broccoli stems
    • 2 tablespoons tomato paste
    • 8 cups chicken stock
    • 2-3 handfuls rice
    • 1 cup shredded cooked chicken
    • 1 tablespoon sugar
    • 1 teaspoon savoury
    • 1/2 teaspoon marjoram
    • 1/2 teaspoon mustard powder
    • salt and pepper, to taste

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Heat oil in a large saucepan. Saute onion, carrots, celery and broccoli until tender, about 10 minutes.
    2. Add tomato paste and stir. Add all remaining ingredients, bring to the boil, reduce heat, cover and simmer until rice is tender, about 45 minutes. Adjust seasoning to taste.
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