I love my mum. And i love my mum’s cooking! So as it’s mother’s day, i thought i’d share one of my favorite recipes that she cooks for me, and taught me how to cook!
This soup is so tasty, and so versatile, you can cook it for a big pot so all the family can help themselves (it’s great in the winter!) or split it into pots for freezing and use as meals throughout the week (I take mine to work for lunch!). It’s easy to make, and only needs one pot.
- 4 Chicken Thighs
- 3 Carrots
- 3 Shallots (or one onion if you can’t get these)
- 250g Brown rice (you can use white if you prefer, just reduce the cooking time)
- 2 chicken stock cubes
- 1tsp ground coriander
1. Fill a large saucepan with cold water, place on a medium heat and add the chicken thighs. Cover and cook for at least 1 hour, but no more than 2.
2. While this is cooking, chop your shallots and carrot and place in a separate bowl for later. (I like mine chunky, but it’s really up to you).
3. Once the chicken is cooked, remove from the water, remove the skin and break the chicken into chunks. Then add the chicken back to the water that you cooked it in, discard the bones and skin.
4. Add the veg, stock cubes, and coriander, and allow to cook for a further 15 minutes.
5. Then add the rice. Brown rice takes about 40 minutes on a very low simmer, white rice takes a lot less time than this so keep an eye on it.
6. Continue to stir occasionally, making sure it hasn’t dried out and the rice isn’t sticking to the pan.
When it’s ready, dish up and eat….mmmm yummy!
If you are freezing it, separate into pots and allow to cool completely before freezing. It is also suitable to re-heat the next day, and i think it’s even tastier!
Let me know if you enjoy making it!