Rice, Egg and Chicken Soup

Ingredients

• Chicken Breast150 g
• Rice1/2 cup (100 g)
• Egg1 count (55 g)
• Garlic1/2 clove (2 g)
• Leek1/2 cup (50 g)
• Chicken Broth1 cup (240 g)

Instructions

1. 1

   Step 1

   Cut the chicken into bite-sized pieces and season to taste with salt and pepper.

2. 2

   Step 2

   Simultaneously, place the broth (or water) in a pot and add the chicken, garlic and chopped leek.

3. 3

   Step 3

   Cook for about 5 minutes. Once boiling, add the rice.

4. 4

   Step 4

   Lower the heat a little and let the rice cook, this will take about 10-15 minutes depending on the desired doneness.

5. 5

   Step 5

   At the same time, boil an egg in a small pot for 8-10 minutes. When it is ready, remove from the heat, let it cool and peel.

6. 6

   Step 6

   Remove from heat once done. Add salt to taste.

7. 7

   Step 7

   Serve the soup in a bowl, cut the hard-boiled egg in half and add to the soup.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rice, Egg and Chicken Soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.