Chicken, greens and grains soup recipe
Created by The Tesco Recipes team
This is one chicken soup recipe you'll want to bookmark! Packed with plenty of nutritious veggies and protein-rich chicken, it's hearty, healthy and energising. An ideal winter warmer for lunch or dinner.
See method- Serves 4
- Takes 40 mins
- 362 calories / serving
- Freezable
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 1kg pack chicken legs, skin removed
- 1 onion, chopped
- 1 large carrot, peeled and cut into half-moons
- 1 garlic clove, crushed
- 1 bay leaf (optional)
- 170g brown rice, rinsed
- 1 chicken stock pot, made up to 1.4ltr
- 40g curly kale, stalks removed
- 70g spinach, chopped
- crusty bread, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1520kJ 362.0kcal
- Fat
- 6g
- Saturates
- 2g
- Salt
- 1.2g
- Sugars
- 7g
of the Reference intake
Carbohydrate 36.7gProtein 37.5gFibre 4.6g
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Sign in to shopMethod
- Put the chicken, onion, carrot, garlic, bay leaf (if using) and rice into a large saucepan. Pour over the stock and bring to a simmer over a medium heat. Gently simmer for 25 mins (occasionally skimming any brown fat off the top) until the chicken is cooked through and the rice is just about tender.
- Remove the chicken and bay leaf to a plate and use two forks to shred the meat into bite-size pieces. Discard the bones and bay and stir the meat back into the soup with the kale and spinach. Cook over a gentle heat for 2 mins until the greens are tender. Season well with black pepper and serve with crusty bread, if you like.
- See more Chicken recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
