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Chicken & Rice Soup with Mini Omelettes

Yields8 ServingsPrep 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

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.


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


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.


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


Sprinkle with fresh herbs and serve.

Nutrition Facts

Serving Size 500ml

Servings 8

Amount Per Serving
Calories 479
% Daily Value *
Total Fat 21.5g34%

Saturated Fat 5.98g30%
Trans Fat 0.095g
Sodium 530mg23%
Potassium 998mg29%
Total Carbohydrate 13.92g5%

Dietary Fiber 2.2g9%
Sugars 5.21g
Protein 56.26g113%

Vitamin A 132%
Vitamin C 22%
Calcium 8%
Iron 33%
Vitamin D 10%
Vitamin E 15%
Vitamin K 12%
Thiamin 45%
Riboflavin 61%
Niacin 161%
Vitamin B6 115%
Folate 19%
Vitamin B12 141%
Phosphorus 102%
Magnesium 40%
Zinc 50%
Selenium 108%
Copper 35%
Manganese 63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.