Light and Chunky Chicken Soup

Light and Chunky Chicken Soup


  • 1 whole Chicken
  • 1 stick of Celery finelly chopped
  • 1/2 a large onion or 1 small onion the size of an egg
  • 1 Carrot, chopped into tiny bits
  • 1 cup of basmati rice
  • Salt
  • Pepper
  • 1/2 teaspoon Rosemary
  • 1/2 teaspoon Basil


  • Place the chicken in a pot and add enough water to cover the chicken. Three quarters of the pot full.
  • Add the onion, carrot bits, salt pepper, rosemary, basil.
  • Bring to the boil and allow to simmer until the chicken starts to pull away from the bone.
  • Remove the chicken from the pot and let it cool. Strip the meat off in tiny bite sized pieces.
  • 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.
  • Add the celery and the chicken to the soup.
  • Allow to simmer for another 10 minutes.
  • Ready to serve with some crispy hot bread or croutons on the side.

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