Gingery Chicken and Rice Soup

A light, comforting soup of tender chicken, carrots, and fennel in a gingery broth, finished with brown rice and parsley.

Serves 4 Prep 10 min Cook 20 min Meal Lunch

Why it fits: Lean chicken and gentle vegetables simmered in broth with no onion or garlic at all; fennel and ginger carry the flavour instead.

Ingredients

Warm the oil in a soup pot over medium heat and cook the carrots, fennel, and ginger for 4 to 5 minutes, until starting to soften.
Pour in the broth, add the chicken, and simmer gently for 10 to 12 minutes, until the chicken is cooked through.
Stir in the cooked rice and warm through for 2 minutes.
Season with salt, scatter with parsley, and serve.

Swaps and notes: Choose a broth made without onion or garlic; leftover cooked quinoa can stand in for the rice.