I felt like I had a cold coming on, so chicken soup just had to be done. With no time to make stock, I used 2 stock pots. The rice was already cooked to go with Husband’s chili con carne, so I had a use for the rest of that (yes, I always cook too much rice) and also a use for the half sachet of coconut milk powder that was hiding in the cupboard. I like using up odds and ends.
Quick chicken and rice soup
6 skinless chicken thighs (on offer in the Co-op)
2 Knorr chicken stock pots (I use 2 because they aren’t very strongly flavoured, despite was Mr Pierre-White says)
1 fat clove garlic thinly sliced lengthways (this gives it a more mild flavour)
½ sachet of Maggi coconut milk powder (http://www.ocado.com/catalog/images-hires/91612011_H.jpg?identifier=8d71482745a6a1be4fbbc5562ade4657)
½ teaspoon of Turkish vegetable stock powder (not essential at all)
Olive oil
Water
As much cooked basmati rice as you want in your soup
Gently fry the garlic in olive oil until soft and starting to turn gold at the edges.
Add the diced chicken, sauté to colour and then add water to cover just over the depth of the chicken.
Add both stock pots.
After ten minutes the chicken will have exuded more juices, so add in the ½ sachet of coconut powder, mix well (it will go a bit lumpy at first but stick with it) and leave to simmer on a low heat for half an hour.
Stir in the cooked rice, and serve. A squeeze of lemon or lime would be nice, but is really not essential.
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