Serves: 4
270g Chicken Thigh meat, chopped
2 Leeks, chopped
1.2 ltrs Chicken Stock
50g White Rice
8 Prunes
1 Bouquet Garni
small handful Parsle
1 tbsp Olive Oil
Method
1. Heat oil in non stick frying pan, add leeks & cook until soft.
2. Place chicken, stock, leeks, rice, bouquet garni in large saucepan, bring to boil, cover & simmer for 30 mins.
3. Add prunes & simmer for a further 10 mins.
4. Remove bouquet garni, ladle soup into bowls & garnish with parsley.
Macro info per serving:
Protein = 12.7g
Carbs = 38.2g
Fat = 14.2g
Energy = 332kcal