• 3 Medium Carrots Chopped
• 1 Large Leek Chopped – Include the Green
• 2 Long Stalks of Celery Chopped
• 1/2 New Turnip Chopped
• 2 Medium Potatoes Chopped
• 1 Medium Onion Chopped
• 1 Medium Carrot Grated
• 2 x Chicken Leg Quarters Small or 1 x Large
• 3 x Chicken Stock Cubes
• 1/2 – 1 Teaspoon Salt
• 4 Grinds of Black Pepper
• 1/2 Handful of Chopped Parlsey
• 1/2 Cup of Rice
• 2 1/2 Litres of Water

Pour the water into the pan and add the stock cubes and the chicken pieces and start boiling.

Add all the chopped vegetables and the grated and chopped carrots, hold of with the rice just now and also the parsley.

Bring to the boil and simmer for 20 minutes. Now add the rice and boil for a further 10 minutes.

Remove the chicken pieces and remove the meat from the bones, chop and put back in the soup.

Add the chopped parsley, adjust seasoning, add more water if it is too thick – remember you want a medium thick texture and the rice will probably puff up more so don’t think it may be too runny.