Photo: Kate Sears; Styling: Gerri Williams
Prep Time
15 Mins
Cook Time
45 Mins
Total Time
1 Hour
Yield
Serves 6

How to Make It

Step 1

Bring a large pot of salted water to a boil. Add rice, cover, reduce heat and cook until tender, about 30 minutes. Drain and rinse under cold running water. Set aside.

Step 2

Warm oil in a large pot over medium-high heat. Add carrots, onion and celery and cook, stirring, until slightly softened, about 3 minutes. Add garlic; cook and stir 1 minute. Add chicken, then broth. Bring to a boil over high heat, then reduce to low. Simmer for about 10 minutes.

Step 3

Add cauliflower, broccoli and peas to soup. Stir in rice. Cook until vegetables are soft, about 10 minutes. Sprinkle with parsley; season with salt and pepper. Serve hot.

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