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.
|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|
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- 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.