Serves: 4
Shopping & Ingredients List:
-
270g Chicken Thigh meat, chopped
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2 Leeks, chopped
-
1.2 ltrs Chicken Stock
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50g White Rice
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8 Prunes
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1 Bouquet Garni
-
small handful Parsle
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1 tbsp Olive Oil
Method
1. Heat oil in non stick frying pan, add leeks & cook until soft.
2. Place chicken, stock, leeks, rice, bouquet garni in large saucepan, bring to boil, cover & simmer for 30 mins.
3. Add prunes & simmer for a further 10 mins.
4. Remove bouquet garni, ladle soup into bowls & garnish with parsley.
Macro info per serving:
Protein = 12.7g
Carbs = 38.2g
Fat = 14.2g
Energy = 332kcal
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