Poached chicken and rice broth

Poached chicken and rice broth
  • Serves icon Serves 2
  • Time icon Hands on time 15 mins

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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Serve with some crusty bread, if you like.


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Chicken breast recipes

Chicken, kale and pesto soup

Change up this quick and easy midweek dinner by swapping the freekeh for other mixed...

Save recipe icon Save recipe icon Save recipe

Low-fat recipes

Chicken and pearl barley broth

A hearty warming chicken soup recipe that’s just about perfect for a chilly day.

Save recipe icon Save recipe icon Save recipe

Chicken curry recipes

Chicken laksa

A healthy, low-calorie hug in a bowl – it’s equally as good made with large...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE


Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.