Soups & sides

CHICKEN AND RICE SOUP

SIDE: CORN AND CHIVE FRITTERS MAKES ABOUT 2 LITRES (8 X 250ML) PREPARATION: 15 MIN COOKING: 1 HOUR

15ml (1T) oil
1 onion, chopped
3 large carrots, peeled and diced
1 celery stick, diced
2 garlic cloves, crushed
2 sprigs fresh thyme
salt and freshly ground black pepper
1,5 litres (6c) chicken stock
250ml (1c) parboiled rice
3 chicken breasts
250ml (1c) frozen peas handful fresh parsley, chopped

TO SERVE

Corn and chive fritters

1 In a large pot, heat the oil over medium-high heat. Add the onion, carrots and celery and stir-fry for 3-4 minutes, until the onions are golden brown. Add the garlic and thyme and cook for another minute.

2 Season with salt and pepper, pour in the stock and add the rice. Stir and bring to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally.

Add the chicken to the soup and