Chicken & Rice Soup
Chicken & Rice Soup
Hearty and filling, chicken and rice soup is a winning combination. Serve with a dollop of crème fraîche, fresh coriander and punchy red onion.
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
11.0g
Energy (kJ)
956kJ
Energy (kcal)
229kcal
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
44.2g
3823kJ
915kcal
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 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