WARMING CHICKEN, RICE & VEG SOUP

Perfect lunch or dinner when it’s cold and rainy outside - super warming, healthy and filling! I use the airfryer to cook the chicken thighs whole and then shred using forks - works a treat :)

Prep time: 15 mins

Cook time: 30 mins

Serves 4

Ingredients

• 5 chicken thighs

• 2 cups wholegrain rice, cooked

• 1 head of broccoli

• 1 pepper

• 1 onion

• 1 can coconut milk

• 1-2 cans of water

• 1/2 jar Thai green curry paste

• 2 tablespoons fish sauce

• 1 chicken stock pot

• Olive oil

• Salt & pepper to taste

Method

1. Cook your chicken in the oven or airfryer - 180 degrees celsius for 20-25 mins.

2. Chop your veg into strips or small chunks.

3. Heat a glug of olive oil in a pot, and add your veg. Cook until starting to soften (5 - 8 mins), and season with salt and pepper.

4. Add the Thai green curry paste, and cook until fragrant (3 mins).

5. Add the coconut milk, 1 can of water (using the coconut milk can), chicken stock, and fish sauce. You can add more water once the chicken and rice is added if you prefer it soupier!

6. Whilst your soup simmers, shred your cooked chicken with two forks, and add to the pot along with your cooked rice.

7. Leave to simmer for 5 more minutes, and season with salt and pepper as needed.