Chicken, rice and vegetable soup

Ingredients

For 1 serving

• Chicken broth600 ml
• Chicken breast130 g
• White rice45 g
• Carrots1
• Celery40 g
• Zucchini100 g
• Onion30 g
• Extra virgin olive oil5 g
• Parsley5 g
• Parmigiano Reggiano10 g
• Saltto taste

Contains: lactose, celery,

Method

1. Peel the carrot and onion, wash the celery and cut them all into small dice; wash and trim the courgettes and cut them into 1 cm dice; chop the parsley.
2. Heat the olive oil in a pan over medium heat and fry the onion, carrot and celery for 5 minutes, until soft.
3. Add the chicken stock and the whole chicken breast, bring to a gentle boil and cook for 15 minutes over low heat, until the chicken is white in the centre. Lift it out and shred it with two forks.
4. Add the rice and courgettes to the stock with a pinch of salt and cook for 15 minutes over medium-low heat, until the rice is tender.
5. Return the chicken and heat for a minute. Serve with the parsley and grated Parmesan.