Chicken soup

Tamara West

Keep an eye on the budget by making this chicken soup for dinner. We poached a whole chicken and used the stock in this recipe. Use the legs and wings in this barbecued chicken dish, and the breasts in a chicken salad.

Ingredients

1 Tbsp	Olive oil
1	Onion, finely chopped
1	Garlic clove, finely chopped
1	Red capsicum, finely chopped
2	Celery stalks, finely chopped
¼ cup	Rice, dry
3 cups	Chicken stock, hot (Main)
1	Corn cob, kernels (Main)
1 handful	Choy sum, or bok choy leaves, finely sliced
1	Chicken, shredded bits from the carcass of a cooked chicken (Main)
1	Lemon, juice of
1 to taste	Salt and freshly ground black pepper
1 to taste	Fresh herbs, chopped

Directions

1. Poach a whole chicken usingthis recipe.
2. Heat the olive oil in a medium-sized pot and gently fry the onion, garlic, capsicum, celery stalks and dry rice until onion is translucent.
3. Add the hot chicken stock and simmer gently until rice is tender.
4. Add the corn kernels, the chinese greens and the shredded chicken.
5. Season with the lemon juice, salt, ground black pepper and chopped herbs.