Love your leftovers: Roast Chicken


    Comforting chicken and rice soup

    Serves 4-6

    Heat 2 tbsp olive oil in large pot over a medium heat. Add 1 chopped onion and 2 chopped carrots and cook for 4-5 minutes or until softened. Add 2 crushed garlic cloves and cook for one minute. Stir in 1.2L chicken stock, 100g rice, 1 dried bay leaf and ½ tsp dried thyme. Bring to a boil, then turn the heat to medium-low, cover and simmer for 10-15 minutes or until rice is cooked.
 Stir in 2-3 handfuls of shredded leftover cooked chicken and 120g frozen peas. Simmer for 6-8 minutes until heated through. Remove the bay leaf and season to taste with salt and black pepper.