Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vickys roast chicken & rice soup, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vickys Full Roast Chicken Dinner with Sides and Leftover Ideas, Gluten, Dairy, Egg & Soy-free Vicky@Jacks Free-From Cookbook Scotland. Drizzle the oil with the rosemary and thyme over the foil and scatter the chicken and vegetables in. A nice sunday roast for any day of the week, lots of lovely leftovers too. Hey everyone, it is me, Dave, welcome to our recipe page.
Vickys Roast Chicken & Rice Soup, GF DF EF SF NF is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Vickys Roast Chicken & Rice Soup, GF DF EF SF NF is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook vickys roast chicken & rice soup, gf df ef sf nf using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Roast Chicken & Rice Soup, GF DF EF SF NF:
- Get 4 tbsp olive oil
- Get 2 onions, chopped
- Get 2 carrots, chopped
- Prepare 2 clove garlic, finely chopped
- Prepare 2 pre-roasted chicken breasts, chopped
- Take 2 courgette/zucchini, chopped
- Take 2 large potato, peeled & chopped
- Take 2000 ml chicken stock, hot
- Get 300 grams basmati rice
- Prepare 8 tomatoes, chopped
- Get 800 grams canned cannellini beans, drained
- Get 15 grams flat leaf parsley, chopped
- Get to taste salt & pepper
Vickys Roast Chicken & Rice Soup, GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland. A delicious, thick, hearty soup for those colder nights. If you like a thinner soup just water it down by adding more stock. Vickys Roast Chicken & Rice Soup, GF DF EF SF NF.
Instructions to make Vickys Roast Chicken & Rice Soup, GF DF EF SF NF:
- Heat the oil in a large pan and fry off the onion and carrot for 5 minutes
- Add in the garlic, chicken and courgette and fry for a minute
- Add the potatoes and stock. Bring to the boil and let simmer 5 minutes
- Add the rice, tomatoes and beans. Bring back to the boil then simmer for 20 - 25 minutes until the rice is cooked
- Stir in the parsley and season to taste with salt and pepper
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