Brown Rice, Chicken and Vegetable Soup
This soup is low in fat but high in flavour and perfect for winter.
1 tablespoon oil
1 onion, chopped
2 cloves garlic, crushed
4 cups chicken stock
1 carrot, peeled and chopped
2 stalks celery, sliced
1 zucchini, chopped
½ cup brown rice
4 chicken drumsticks
Parsley, to serve
In a large saucepan, heat oil on high. Saute onion and garlic, until tender.
Add stock, carrot, celery, zucchini and rice. Bring to the boil. Add chicken drumsticks to soup and reduce heat to low. Simmer, covered for 15 minutes.
Remove chicken and set aside. Cool slightly. Simmer soup, covered, a further 15 minutes, until rice is tender.
Shred chicken from drumsticks and return to soup. Season to taste, Sprinkle with chopped parsley.