Chicken and Rice Soup
A light, comforting classic that’s gentle on the stomach. Perfect for days when you need something mild yet nourishing. Why it helps: Rice helps settle nausea, while chicken provides clean protein without heaviness.
Equipment
- Large pot, ladle, chopping board & knife
Ingredients
- 150 g chicken breast cubed
- ½ cup uncooked white rice
- 1 carrot diced
- 1 celery stalk chopped
- 3 cups 750 ml low-sodium chicken stock
- 1 tsp grated ginger optional
- Salt to taste
Instructions
- Add stock, rice, carrot and celery to a pot and bring to a simmer.
- Add chicken cubes.
- Cook for 20–25 minutes until the rice is soft and chicken is fully cooked.
- Season lightly and serve warm.
Nutrition
Calories: 280kcal
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