Chicken and brown rice soup with asparagus
A Low GI and feel good soup - Spekko's take on traditional chicken soup.
Ingredients
- 750 g chicken thighs, deboned and skinned
- 45 ml (3 tbsp) olive oil
- 15 ml (1 tbsp) butter
- 1 large onion, finely sliced
- 5 ml (1 tbsp) crushed garlic
- 1 medium green pepper, sliced
- 250 ml (1 cup) tomato juice
- 1 L (4 cups) hot chicken stock
- 5 ml (1 tsp) thyme
- ½ tsp marjoram
- 1 large bay leaf
- 250 ml (1 cup) Spekko Saman Brown Rice
- 150 g green peas
- 1 punnet asparagus spears, steamed
- salt and white pepper to taste
Method
- Slice chicken portion into small bite size pieces.
- Heat the oil and butter in a large pot and add sliced onion, garlic and green pepper. Sauté until softened.
- Add the chicken and fry until browned. Pour in tomato juice and stir well.
- Add 2 cups of the hot chicken stock, bring to boil and add seasoning and herbs.
- Add the remaining stock, and then bring to boil before adding the rice and peas. Cover and simmer until rice is completely cooked.
- Add the asparagus spears to the hot soup mixture 3 minutes before serving.