The past two weekend’s we’ve had beautiful sunshine and temperatures of 24°C. Today it’s freezing cold and we had snow!! I long for this winter to finally end but in the mean time there is nothing left to do but make chicken soup as some small comfort for the soul…

This recipe is very simple and very tasty.

MY MUM’S RECIPE FOR CHICKEN & RICE SOUP

INGREDIENTS

• 1.5kg Carrots, peeled and sliced
• 2 Medium leeks, sliced
• 4 Large chicken legs
• 1 medium onion, whole
• 1 Bay leaf
• 1 1/2 cups long grain rice
• 1 Large bunch Parsley, chopped finely

PREPARATION

1. Add the whole onion, sliced carrots, leeks, bay leaf and chicken legs to the pot and cover with water.
2. Bring to the boil, reduce the heat and simmer for ~1 hour or until the carrots are tender and the chicken is cooked.
3. Remove the chicken legs from the pot and strip the meat from the bones and set to one side
4. Liquidize the soup in batches
5. Add the chicken back to the soup along with the uncooked rice and half the chopped parsley
6. Simmer the soup for a further 20 mins until the rice is cooked, if the soup becomes too thick then add water to the desired consistency
7. Stir in the remaining parsley and serve

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