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  • 1.75l chicken stock
  • 3 cooked chicken breasts/leftovers
  • 8 carrots, chopped
  • 1 onion, diced
  • 150g pudding rice
  • Salt & Pepper to taste
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Method

  • step 1

    Cook stock in soup pan on a medium heat
  • step 2

    Add chicken, onion, carrots and rice stirring well
  • step 3

    Cook on a low/medium heat for 60 mins until carrots are soft and rice is cooked
  • step 4

    Add salt and pepper to taste and serve with warm crusty bread!
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