Chicken, Rice & Garden Pea Clear Soup
Method
Sauté Aromatics: Heat oil in a large stockpot over medium heat. Add spring onions and garlic, sautéing for 1–2 minutes until soft and fragrant.
Simmer Base: Pour in chicken stock and bring to a gentle boil. Add basmati rice, cover, and simmer for 10 minutes until tender.
Add Protein & Peas: Stir in shredded chicken and English peas. Simmer uncovered for 3–4 minutes until peas are bright green and chicken is heated through.
Finish & Serve: Remove from heat, stir through chopped parsley, and season with salt and pepper. Ladle into warm bowls immediately.
Cooking Hack: Rinse your basmati rice under cold water until it runs completely clear before adding it to the pot. Removing excess surface starch prevents the delicate clear broth from turning cloudy.
Nutrition Facts
Per serving
