Ingredients
300g cooked shredded chicken (left over roast chicken is ideal)
1½ litre good quality chicken stock
100g rice
1 brown onion, diced
1 potato, diced
2 sticks celery, diced
2 large carrots, diced
1 teaspoon mixed herbs (dried)
1 teaspoon thyme (dried) or a few fresh sprigs
a large bunch of parsley, chopped finely
a little olive oil
salt and pepper to taste
Method
Fry the onion in a little olive oil until just translucent.
Add the carrots, celery, potato and herbs and fry for 2-3 minutes.
Add the stock and bring to a boil.
Reduce to simmer and cook for about 10-15 minutes until the vegetables are just starting to soften. Add the rice. Continue to simmer until the rice is almost done.
Add the cooked chicken and parsley to heat through.
Add salt and pepper to taste.
Freezes well.
Author
Megan Goodman
Donvale