This nourishing soup brings together tender chicken, fresh herbs, and wholesome rice for a light yet satisfying meal. It’s the perfect dish for cooler evenings or when you’re in need of something gentle and restorative. With a vibrant mix of greens and aromatics, it’s packed with flavour and simple to prepare.

Serves: 4
Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, minced
  • 2 celery stalks, finely chopped
  • 1 zucchini, grated
  • 1 cup baby spinach, chopped
  • 1 cup cooked chicken breast, shredded
  • 1/2 cup long grain white rice
  • 1 litre chicken stock
  • 1 cup water
  • Zest and juice of 1 lemon
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh mint leaves, chopped
  • Salt and pepper, to taste

Method

  1. Heat olive oil in a large saucepan over medium heat. Add the onion, garlic and celery, and sauté for 5 minutes or until softened.
  2. Stir in the zucchini and rice. Cook for 2 minutes, allowing the rice to absorb some of the flavour.
  3. Pour in the chicken stock and water. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until the rice is tender.
  4. Add the shredded chicken and baby spinach. Simmer for a further 5 minutes to warm the chicken through and wilt the spinach.
  5. Remove from heat and stir in the lemon zest, juice, parsley, dill, and mint. Season with salt and pepper to taste.
  6. Serve hot, with a drizzle of olive oil or extra herbs if desired.

Tip: This soup keeps well in the fridge for up to 3 days. Add a splash of water when reheating if it thickens too much.