Spicy chicken soup
Prep:
10 mins
Cook:
25 mins
A spicy chicken soup is a great use of leftovers and makes a nice change.
1 tbsp olive oil
1 large onion, halved and sliced into thin strips
1 red pepper, seeded and sliced into thin strips
1 large potato, wash and cut into small squares
2 tsp ground coriander
¼ - ½ tsp chilli flakes
3 tbsp basmati rice
1½ ltr hot chicken stock
250g chicken meat, cut into thin strips
410g tin chickpeas, drained and rinsed
1 handful of dill, roughly chopped (optional)
Heat the oil in a large pan, add the onion and fry for 5 minutes or so, stirring every now and then until it starts to soften.
To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute.
Add the potatoes.
Pour in the hot stock, stir in the chicken and chickpeas and season well with salt and pepper.
Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender.
Stir in the coriander or parsley and it’s ready.
Serves
4
Preparation Time
10 minutes
Cooking Time
25 minutes
Main ingredients
Chicken, Vegetables, Rice, Chilli
Recipe Type
Soups
Level of Difficulty
Easy
The soup may be cooled and frozen for up to 1 month.
