a little oil
1 onion, finely chopped
1-2 sticks celery, finely chopped
1-2 carrots, finely chopped
1 garlic cloves, finely chopped
about 100ml or so white wine
500ml chicken stock
1 tsp dried thyme
1 tsp dried oregano
25g red lentils (optional, adds a little thickness)
100g chopped tomatoes
1 cooked chicken breast, cut into small cubes
~50g rice (uncooked weight)
salt and pepper
splash of tabasco and/or worcestershire sauce
- Heat the oil in a pan and fry the onion and garlic for 3-4 minutes.
- Add the carrot and celery and cook for a few minutes.
- Add the rest of the ingredients, including more water if needed – depends on how liquid a soup you like, and quantity of veg used.
- Cook for 25-30 minutes or until the rice is cooked.