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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)

218kcal

Energy (kJ)

912kJ

Protein (g)

10.3g

Carbohydrate incl. fibre (g)

21.6g

Carbohydrate excl. fibre (g)

20.0g

Sugar (g)

1.6g

Fibre (g)

1.6g

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)

488mg

Salt (g)

1.22g

Vitamin A (IU)

151IU

Vitamin C (mg)

8.6mg

Calcium (mg)

28mg

Iron (mg)

1.67mg

Potassium (mg)

226mg

Total

873kcal

3648kJ

41.3g

86.5g

79.9g

6.4g

6.5g

40.0g

10.6g

24.5g

7.7g

16.7g

0.2g

88mg

1954mg

4.89g

606IU

34.4mg

112mg

6.69mg

903mg


  • 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.