Chicken and rice soup with mint recipe

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Photography: Brett Stevens
Photography: Brett Stevens
  • Cuisine: Modern Australian
  • Servings: Serves 6
  • Cooking Time: More than 1 hour
  • Course: Dessert

Ingredients

1 large chicken
1 large onion, finely chopped
8 cups (2L) chicken stock or water
1/3 cup (65g) basmati rice,
well washed, rinsed, drained
1/3 cup (80ml) lemon juice
½ cup shredded mint
bread, to serve
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Preparation

Place chicken, onion and 1 teaspoon salt in a large saucepan. Cover with stock or water. Simmer on low heat for 45-50 minutes, until chicken is tender. Remove chicken, drain well and cool.

Add rice to broth and simmer for 20 minutes. Meanwhile, skin and bone chicken and cut flesh into thin strips. Add chicken to broth with lemon juice and mint. Reheat gently and serve with bread.

If you enjoyed this Chicken and rice soup with mint recipe then browse more Modern Australian recipes, child-friendly recipes, nut-free recipes, egg-free recipes, low-carb recipes, lactose-free recipes, low-gi recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.

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