Hearty vegetable and chicken soup

1. Cut chicken into 1cm (1/2in) cubes. Heat sunflower oil in a large, non-stick saucepan; add onion, leek and celery and cook over a medium heat for about 5 minutes or until softened, stirring occasionally. Add chicken, carrots and rice; cook for 2-3 minutes or until chicken is sealed all over, stirring frequently.
2. Stir in stock, herbs and black pepper. Bring to the boil; reduce heat, cover and simmer for 20-25 minutes or until chicken and rice are cooked and carrots are tender, stirring occasionally.
3. Serve soup in warmed soup bowls with some wholemeal bread to accompany.

Cook’s tips

• Use brown rice or wholewheat pasta instead of white rice for a more nutritious meal that is more filling. Brown rice will, however, require more cooking time.  
• Two portions of this soup can be kept chilled to enjoy the next day. Allow soup to cool completely, then transfer to suitable container, cover and refrigerate. To serve, reheat gently in a saucepan until piping hot. The rice will thicken the soup a little as it cooks.
• To thicken the soup further, combine 1 tablespoon cornflour with a little cold water in a cup; stir into the soup at the end of step 2 and simmer for 2-3 minutes before serving.