Description
A very quick, filling and satisfying one-pot soup
Syns: 2.5 per portion
Ingredients
Scale
- 2 chicken breasts (skinless)
- 500 ml chicken stock
- 50 g long grain rice (I used a mix of wild and long grain which worked well)
- 2 carrots (peeled and cut into matchsticks)
- 2 tbsp miso paste
- 1 tbsp light soy sauce
- 1 tbsp Mirin
- a handful of sugar snap peas
- 1 pak choi (bottom of stalk removed)
- 3 spring onions (trimmed and sliced)
Instructions
- Bring the stock to a gentle boil in a medium saucepan. Add the chicken breasts and simmer for 8 mins until cooked through (check that they aren’t pink in the middle when you remove from pan, and give them a little longer if they are). Remove from the pan and shred the meat
- Add the rice and carrots to the hot stock. Bring back up to the boil, cover with a lid, then reduce the heat and cook for 10 mins until the rice is cooked and the carrots are tender.
- Add the sugar snap peas and pak choi, and simmer for a further 2 minutes.
- Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.
Notes
You can add any vegetables that you fancy/have in: mushrooms, green beans, peas, cabbage, kale- just use up what you have!
- Prep Time: 10 minutes
- Cook Time: 20 minutes