Easy Chicken & Rice Soup

Ingrédients

• 1 leek
• 2 carrots
• 2 sticks celery
• 1 onion
• 2 bay leaves
• 3 thyme sprigs
• 1 tsp sea salt
• 1/4 tsp black pepper
• 2 chicken legs (de-skinned)
• 1 chicken stock pot
• 2 litres water (boiled)
• 150 g long grain rice
• 50 g cavolo nero (washed and stalk removed)

Préparation

1. 1

   Wash the leek and peel the carrots. Cut them both in half and slice along with the celery. Peel the onion and cut it in half

2. 2

   Add the chopped vegetables to a large pan along with the herbs, salt, pepper, stock pot and chicken legs. Bring to the boil and then reduce to a simmer and cook with a lid on for 25 minutes

3. 3

   Remove the chicken legs, thyme stalks, bay leaves and onion from the pan

4. 4

   Add the rice to the pan and allow to simmer for 15 minutes. While the rice is cooking, remove the chicken from the bone and set aside

5. 5

   After 15 minutes, add the chicken back to the pan along with the cavolo nero and stir through to heat for five minutes until the chicken is heated through and the cavolo nero is wilted.