Instructions

1. Prepare the Soup Base: Spray a large pot with olive oil spray and heat over medium-high heat. Add the chopped onion, carrots, and garlic, and sauté for a few minutes until softened. Break up the chicken carcass and add it to the pot.
2. Add Liquid and Simmer: Cover the ingredients with 2 litres of water and season well with salt and black pepper. Bring to a boil, then reduce the heat to low. Cover and let it simmer for approximately 1 to 1½ hours. (If you don’t have a chicken carcass, you can use 2 litres of chicken stock instead - made usiing bouillion, stock cubes or cartoned broth).
3. Strain the Broth: Once the broth has simmered, drain the soup base through a sieve, reserving just the liquid/stock. Set aside the broth.
4. Cook the Vegetables: Clean the pot and spray it with olive oil spray. Add the chopped onion, carrots, and red pepper, and sauté for about 5 minutes until softened.
5. Combine Ingredients: Add the peeled and chopped tomatoes, mixed beans, and spices to the pot, stirring to coat everything evenly.
6. Bring to a Boil: Pour in the reserved stock and bring the mixture to a boil. Reduce the heat and simmer for approximately 20 minutes. (If you prefer a thicker soup, you can ladle some of the soup and blend it at this stage to achieve your desired consistency.)
7. Add Rice and Chicken: Stir in the uncooked rice and any leftover cooked chicken. Continue to simmer for about 20 minutes, or until the rice is cooked through.
8. Final Touches: Stir in some freshly chopped coriander and adjust the seasoning with salt and black pepper as needed.