Ingredients
For the soup:
- 3 tbs extra virgin olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery, diced
- 1 bunch parsley, stalks only, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried Italian herbs
- 1 sweet potato, cut into eighths
- 600g skinless chicken thigh cutlets, bone in
- 750mL chicken stock
- 1 cup brown basmati rice
For the cheese toast:
- 4 slices wholegrain bread
- Four large handfuls grated cheese
Tip! You could freeze a couple of portions to save for another day. If so, cut back the quantity of cheese toasts and prepare as needed.
Method
- Heat oil over a low heat in a large saucepan. Add onion, carrot, celery and parsley stalks and sauté for 10 minutes or until so! and translucent. Add garlic and dried herbs and cook for a further minute.
- Add sweet potato and chicken. Add stock, rice and 750mL water. Cover and simmer for 40 minutes, or until chicken and rice are cooked through.
- Remove chicken from the pot. Remove the meat from the bones and discard the bones. Use two forks to shred the meat and return the meat to the soup. Divide into four serving bowls.
- Meanwhile, preheat grill. Toast the bread and then top with grated cheese. Place under the grill for five minutes, or until cheese is melted and golden.
Tips
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Nutrition Per Serving
