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Poached chicken and rice broth

Name: Poached chicken and rice broth
Yield: Serves 2
Cuisine: British recipes
Ingredients: 2 x 415g cans beef consommé soup; 2 skinless, free-range chicken breasts, trimmed of fat; 250g sachet Tilda Steamed Pilau Basmati Rice; 250g pack fresh mixed baby vegetables; 1 tsp harissa paste; Fresh tarragon leaves

Published: 31 May 08
Updated: 18 Mar 24

A hearty broth recipe that’s low in fat, full of flavour and ready in just 15 minutes.

Easy
June 2008

Test kitchen approved

Serves 2
Hands on time 15 mins

A hearty broth recipe that’s low in fat, full of flavour and ready in just 15 minutes.

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Ingredients

2 x 415g cans beef consommé soup
2 skinless, free-range chicken breasts, trimmed of fat
250g sachet Tilda Steamed Pilau Basmati Rice
250g pack fresh mixed baby vegetables
1 tsp harissa paste
Fresh tarragon leaves

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Method

Pour the beef consommé soup into a large pan and add the chicken breasts. Bring to the boil, then cover and simmer for 6 minutes.
Add the rice and baby vegetables. Stir through the harissa paste, then simmer for a further 5 minutes, until the vegetables are tender and the chicken cooked through.
Remove the chicken with a slotted spoon and thickly slice. Spoon the broth and rice into 2 bowls, top with the sliced chicken and scatter over some fresh tarragon leaves.