Ingredients

  • 1 whole chicken
  • 1 stick celery (finelly chopped)
  • 1/2 onion (a large, or 1 small onion the size of an egg)
  • 1 carrot (chopped into tiny bits)
  • 1 cup basmati rice
  • salt
  • pepper
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon basil

Directions

  1. Place the chicken in a pot and add enough water to cover the chicken. Three quarters of the pot full.
  2. Add the onion, carrot bits, salt pepper, rosemary, basil.
  3. Bring to the boil and allow to simmer until the chicken starts to pull away from the bone.
  4. Remove the chicken from the pot and let it cool. Strip the meat off in tiny bite sized pieces.
  5. In the meantime, add the cup of rice to the stock and let it simmer for another 10 - 15 minutes. The rice must be well cooked.
  6. Add the celery and the chicken to the soup.
  7. Allow to simmer for another 10 minutes.
  8. Ready to serve with some crispy hot bread or croutons on the side.
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NutritionView more

440Calories
Sodium16%DV380mg
Fat11%DV7g
Protein98%DV50g
Carbs14%DV41g
Fiber8%DV2g

PER SERVING *

Calories440Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat2.5g13%
Trans Fat
Cholesterol150mg50%
Sodium380mg16%
Potassium700mg20%
Protein50g98%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate41g14%
Dietary Fiber2g8%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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