Chicken, Bean and Rice Soup

Step 1

Spray a large pot with olive oil spray over a medium high heat, add the onion, carrots, garlic and fry for a few mins to soften. Break up the chicken carcass and add to the pot.

Step 2

Cover with 2 litres of water and season well with salt and black pepper. Bring to a boil and then reduce heat to low, cover and simmer for approx 1-1½ hours. (If you haven't got a chicken carcass, you can use 2 litres of ready made chicken stock)

Step 3

Drain the soup base over a sieve, so that you just have the liquid/stock and set aside.

Step 4

Clean pot and spray with some olive oil spray, add the onion, carrots and red pepper and fry approx 5 mins to soften.

Step 5

Add the tomatoes, mixed beans and spices and stir to coat.

Step 6

Pour in the stock and bring to a boil, simmer for approx 20 mins. (If you prefer a thicker soup, you can ladle some of the soup and blend at this stage to thicken).

Step 7

Add in the rice and chicken and continue to simmer for approx 20mins, until rice is cooked.

Step 8

Stir in some fresh chopped coriander and season as needed with salt and black pepper.