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This wholesome roast chicken is a heavenly mix of spices and herbs that is sure to delight the entire family. Give him an ingredient and he'll wow you with his imagination. Chef Vicky Ratnani's comfort in the kitchen brings even the most mundane cooking experience.

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Composition for Vickys Roast Chicken & Rice Soup, GF DF EF SF NF:

1. Make ready 4 tbsp for olive oil
2. You need 2 of onions, chopped
3. Take 2 for carrots, chopped
4. Give 2 clove garlic, finely chopped
5. You need 2 for pre-roasted chicken breasts, chopped
6. Require 2 - courgette/zucchini, chopped
7. Need 2 - large potato, peeled & chopped
8. Give 2000 ml for chicken stock, hot
9. Prepare 300 grams for basmati rice
10. Make ready 8 tomatoes, chopped
11. Give 800 grams of canned cannellini beans, drained
12. Get 15 grams of flat leaf parsley, chopped
13. Prepare to taste for salt & pepper

Roast chicken is a dish for all seasons. Serve with a green salad and some crusty bread in summer or with roast potatoes, carrots and peas for winter. Bowtie Chicken Caesar Salad - a great way to bulk up a salad is to add cooked pasta to it! Thai Peanut Chicken made in the slow cooker features tender chicken stewed in a flavorful coconut milk.

Vickys Roast Chicken & Rice Soup, GF DF EF SF NF process:

1. Heat the oil in a large pan and fry off the onion and carrot for 5 minutes
2. Add in the garlic, chicken and courgette and fry for a minute
3. Add the potatoes and stock. Bring to the boil and let simmer 5 minutes
4. Add the rice, tomatoes and beans. Bring back to the boil then simmer for 20 - 25 minutes until the rice is cooked
5. Stir in the parsley and season to taste with salt and pepper

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