Heart warming and full of goodness, this soup is a comforting meal in one bowl. Leaving the bones on the chicken thighs adds to the flavour. Add some chopped spring vegetables to change it up or make it go a little further.
Ingredients
2 Tbsp | Olive oil |
1 | Baby onion, chopped |
2 cloves | Garlic, crushed |
2 | Carrots, chopped (Main) |
1 Tbsp | Curry powder |
3 cups | Chicken stock |
4 | Bone-in chicken thighs (Main) |
1 cup | Basmati rice (Main) |
1 pinch | Salt and pepper, to taste |
½ cup | Chopped Italian parsley |
4 | Pita pockets, warmed |
Directions
- Warm the oil in a large pot. Add the onion, garlic and carrots, cooking for 10 minutes to lightly brown and soften. Stir through the curry powder for 1 minute, then add the stock and chicken thighs, bringing to a simmer for 10 minutes.
- Stir through the rice, simmering for a further 12 minutes until cooked through. Season with salt and freshly ground pepper. Stir through the parsley and serve hot with warmed pita pockets.