•  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
•  400g 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

Heat a large saucepan over medium heat. Add the oil, onion, garlic, bay leaves and thyme and cook for 4–5 minutes or until the onion is tender. Add stock, chicken, potato and rice, bring to the boil and cook for 10–12 minutes or until the chicken is cooked through. Remove the chicken from the pan and set aside.

Cook for a further 5 minutes or until the rice is cooked and the potato is tender. Shred the chicken, return to the pan and add the broad beans, salt and pepper. Cook for a further 2 minutes or until the chicken and broad beans are warmed through. Serve soup topped with parsley. Serves 4.