Chicken & Rice Soup with Mini Omelettes

by Marika Roseberg
0 comment
AuthorMarika RosebergDifficultyBeginner

Yields8 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 25 g butter
 2 chicken fillets (diced)
 2 carrots (shredded)
 ½ onion (finely chopped)
 1 garlic clove (minced)
 1.50 l chicken or vegetable stock
 2 bay leaves
 4 peppercorns
 ½ cup basmati rice
 ¼ cup fresh herbs
For Omelettes
 6 eggs
 2 tbsp olive oil
 salt & pepper
1

In a large pot melt butter, add onions and cook for 1 Minute, then add carrot, minced garlic and cook for another Minute. Tip diced chicken into the pot and cook until golden.

2

Pour in the stock and bring it to boil. Add rice and simmer for 12-15 Minutes or until rice is cooked.

3

Meanwhile, make the omelettes by whisking eggs with salt & pepper. Heat olive oil in a small frying pan and pour in the eggs. Cook until golden from both sides, then transfer to a chopping board.

4

Slice omelettes into 1cm wide short strips and tip into the soup once it’s ready to serve.

5

Sprinkle with fresh herbs and serve.

Ingredients

 25 g butter
 2 chicken fillets (diced)
 2 carrots (shredded)
 ½ onion (finely chopped)
 1 garlic clove (minced)
 1.50 l chicken or vegetable stock
 2 bay leaves
 4 peppercorns
 ½ cup basmati rice
 ¼ cup fresh herbs
For Omelettes
 6 eggs
 2 tbsp olive oil
 salt & pepper

Directions

1

In a large pot melt butter, add onions and cook for 1 Minute, then add carrot, minced garlic and cook for another Minute. Tip diced chicken into the pot and cook until golden.

2

Pour in the stock and bring it to boil. Add rice and simmer for 12-15 Minutes or until rice is cooked.

3

Meanwhile, make the omelettes by whisking eggs with salt & pepper. Heat olive oil in a small frying pan and pour in the eggs. Cook until golden from both sides, then transfer to a chopping board.

4

Slice omelettes into 1cm wide short strips and tip into the soup once it’s ready to serve.

5

Sprinkle with fresh herbs and serve.

Chicken & Rice Soup with Mini Omelettes

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