Weekly soup for Souper Sunday: Chicken, rice and broad bean soup

TWD
This is my 24th post for Debbie’s Souper Sunday

This soup is not my work, it is our sons team work. They have summer holidays and their parents still have to work. After podding all those fava/broad beans they opted for a soup. I chose the

Chicken, rice and broad bean soup

chicken, rice and broad bean soup

recipe and the boys cooked and served it for lunch. A very tasty soup, we all were pleased.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Chicken, rice and broad bean soup
Categories: Soup
Yield: 4 Servings

Ingredients

1 tablesp.   Olive oil
1     Brown onion, chopped
1 clove   Garlic, crushed
2     Bay leaves
4 sprigs   Thyme
1 1/2 liters   Chicken stock
400 grams   Chicken breast fillets, trimmed
400 grams   Sebago (starchy) potatoes, peeled and chopped, Ulrike: Gloria
65 grams   Long-grain rice
300 grams   Broad beans, blanched and peeled
      Sea salt and cracked black pepper
1/3 cup   Chopped flat-leaf parsley leaves

Source

  Donna Hay
  Edited *RK* 07/29/2009 by
  Ulrike Westphal

Directions

Heat a large saucepan over medium heat. Add the oil, onion, garlic, bay leaves and thyme and cook for 4-5 minutes or until the onion is tender. Add stock, chicken, potato and rice, bring to the boil and cook for 10-12 minutes or until the chicken is cooked through. Remove the chicken from the pan and set aside. Cook for a further 5 minutes or until the rice is cooked and the potato is tender. Shred the chicken, return to the pan and add the broad beans, salt and pepper. Cook for a further 2 minutes or until the chicken and broad beans are warmed through. Serve soup topped with parsley. .

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