Chicken, Rice And Broad Bean Soup

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donna hay


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1 tablespoon olive oil

1 brown onion, chopped

1 clove garlic, crushed

2 bay leaves

4 sprigs thyme

1.5 litres chicken stock

2 x 200g chicken breast fillets, trimmed

400 g sebago (starchy) potatoes, peeled and chopped

⅓ cup (65g) long-grain rice

2 cups frozen broad beans, blanched and peeled

sea salt and cracked black pepper

⅓ cup chopped flat-leaf parsley leaves

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