Chicken, Bean and Rice Soup
Serves 4
  • for the soup base:
  • 1 Roast Chicken Carcass
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 cloves of garlic, finely chopped
  • salt and black pepper
  • for the soup:
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 red pepper, finely chopped
  • 2 tomatoes, peeled and finely chopped
  • 2 tsp of ground cumin
  • 2 tsp of ground coriander
  • 1 tsp of cinnamon
  • ½ tsp of turmeric
  • some leftover cooked chicken
  • 1 400g tin of mixed beans (drained)
  • ⅓ cup of uncooked long grain rice
  • salt and black pepper
  • fresh chopped coriander
  • olive oil spray
  1. Spray a large pot with olive oil spray over a medium high heat, add the onion, carrots, garlic and fry for a few mins to soften. Break up the chicken carcass and add to the pot.
  2. Cover with 2 litres of water and season well with salt and black pepper. Bring to a boil and then reduce heat to low, cover and simmer for approx 1-1½ hours. (If you haven't got a chicken carcass, you can use 2 litres of ready made chicken stock)
  3. Drain the soup base over a sieve, so that you just have the liquid/stock and set aside.
  4. Clean pot and spray with some olive oil spray, add the onion, carrots and red pepper and fry approx 5 mins to soften.
  5. Add the tomatoes, mixed beans and spices and stir to coat.
  6. Pour in the stock and bring to a boil, simmer for approx 20 mins. (If you prefer a thicker soup, you can ladle some of the soup and blend at this stage to thicken).
  7. Add in the rice and chicken and continue to simmer for approx 20mins, until rice is cooked.
  8. Stir in some fresh chopped coriander and season as needed with salt and black pepper.
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at