Homemade Chicken Soup in 5 Minutes

I’m reminded again about why it’s a good idea keeping leftovers. I fancied some soup and checked the fridge. There was about half a breast of leftover chicken and rice – a no-brainer as far as soup goes… some chicken soup!
I used chicken stock from a pot of concentrated powder (you can use a stock cube – but avoid those that are too salty or include MSG). I put 500ml hot water from the kettle in a pan, the chicken stock powder, the sliced chicken, a couple spoons of rice, a chopped spring onion, chopped parsley, dried oregano and ground pepper. I brought it to the boil and cooked for about 30 seconds. To finish I seasoned with a squeeze of lemon, some good olive oil and grated parmesan. All this took 5 minutes, and was enough for two. The final quality will depend on your stock, but either way it’s going to be way better than tinned soup.
Classic Spaghetti Carbonara for lunch today! Though no pancetta! Peas will have to do! https://t.co/9flTlFS78e via… https://t.co/zZHnt5QZya