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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
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.

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.