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Chicken & Rice Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 small onion, peeled and diced
  • 2 tablespoons vegetable oil
  • 10 grams reduced-salt chicken stock cube
  • 80 g basmati rice
  • 150 g chicken breast, cut into 1.5 cm cubes
  • 120 g frozen or fresh peas
  • 40 ml half fat crème fraîche
  • 1/4 red onion, peeled and finely sliced
  • 3 sprigs of fresh coriander, leaves picked and roughly chopped

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

229kcal

Energy (kJ)

956kJ

Protein (g)

11.0g

Carbohydrate incl. fibre (g)

23.5g

Carbohydrate excl. fibre (g)

21.5g

Sugar (g)

3.1g

Fibre (g)

2.0g

Fat (g)

10.0g

Saturated fat (g)

2.7g

Unsaturated fat (g)

6.1g

Monounsaturated fat (g)

1.9g

Polyunsaturated fat (g)

4.2g

Trans fat (g)

0.0g

Cholesterol (mg)

22mg

Sodium (mg)

520mg

Salt (g)

1.30g

Vitamin A (IU)

727IU

Vitamin C (mg)

7.4mg

Calcium (mg)

20mg

Iron (mg)

1.53mg

Potassium (mg)

214mg

Total

915kcal

3823kJ

44.2g

94.2g

86.0g

12.4g

8.2g

40.1g

10.6g

24.5g

7.7g

16.8g

0.2g

88mg

2079mg

5.20g

2907IU

29.6mg

79mg

6.12mg

856mg


  • 1 In a 3-litre saucepan, fry the onion in the oil for 3 minutes on a medium heat.
  • 2 Boil the kettle. Measure out 900ml of boiling water in a measuring jug, then crumble in the Knorr Chicken Stock Cube and stir to make a stock.
  • 3 Stir the rice into the pan, pour in the hot stock, then simmer for 8 minutes.
  • 4 Stir in the diced chicken and continue to simmer for 10 minutes, stirring in the peas for the last 2 minutes.
  • 5 Ladle the soup into 4 bowls and top with a spoonful of crème fraîche, a few slices of sliced red onion and a scattering of chopped coriander. Serve with bread on the side.