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.


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