Keep an eye on the budget by making this chicken soup for dinner. We poached a whole chicken and used the stock in this recipe. Use the legs and wings in this barbecued chicken dish, and the breasts in a chicken salad.
Ingredients
| 1 Tbsp | Olive oil |
| 1 | Onion, finely chopped |
| 1 | Garlic clove, finely chopped |
| 1 | Red capsicum, finely chopped |
| 2 | Celery stalks, finely chopped |
| ¼ cup | Rice, dry |
| 3 cups | Chicken stock, hot (Main) |
| 1 | Corn cob, kernels (Main) |
| 1 handful | Choy sum, or bok choy leaves, finely sliced |
| 1 | Chicken, shredded bits from the carcass of a cooked chicken (Main) |
| 1 | Lemon, juice of |
| 1 to taste | Salt and freshly ground black pepper |
| 1 to taste | Fresh herbs, chopped |
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Directions
- Poach a whole chicken usingthis recipe.
- Heat the olive oil in a medium-sized pot and gently fry the onion, garlic, capsicum, celery stalks and dry rice until onion is translucent.
- Add the hot chicken stock and simmer gently until rice is tender.
- Add the corn kernels, the chinese greens and the shredded chicken.
- Season with the lemon juice, salt, ground black pepper and chopped herbs.
