Chicken, Vegetable and Brown Rice Soup Recipe

How to make Chicken, Vegetable and Brown Rice Soup


  1. Add the olive oil into a large saucepan placed over a medium heat. Add the onion, carrot and celery  and cook for 5 minutes or until softened. Add the ground cinnamon and stir until fragrant.
  2. Place the whole chicken breast into the saucepan along with the chicken stock. Bring up to a simmer and cook for 25 minutes, then add the cooked rice and cook for a further 5 minutes.
  3. Remove the chicken breast and, using two forks, shred the meat and return it to the pan. Add the lemon juice and parsley and season well.
  4. Garnish with freshly chopped parsley.

Tip: For an even greater vitamin hit, try loading the soup up with extra vegetables, such as broccoli, zucchini or spinach.

Optional: For a spicy kick, add some dried chilli flakes when serving.