Lunch
Mild Chicken and Rice Soup
Chicken breast poaches gently in lightly salted water, then is shredded and returned to the broth. Carrots, potato and rice simmer soft until you have a clear, warming soup. A quiet dish for mild days.
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Ingredients
- 200 g chicken breast
- 80 g basmati rice
- 150 g carrots
- 1 potato
- 2 tbsp parsley (optional)
- 1 pinch salt
Method
- Bring 1 litre of water with a pinch of salt to a simmer and gently poach the chicken breast.
- Remove the chicken and shred; dice the carrots and potato.
- Simmer the vegetables and rice in the broth for 15–18 minutes until soft.
- Return the chicken and season with parsley and a pinch of salt.
Why this recipe is gentle
Everything cooks slowly in a clear, mild broth and stays soft and low-fat. There is no onion, garlic, citrus or spice, only a little parsley and a pinch of salt.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- How well the soup sits with you depends on fat level, portion size and your own triggers.
- Let the chicken poach gently rather than boil so it stays tender.
- The soup keeps well and can be gently reheated the next day.
