• 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 2 car­rots, sliced length­ways
  • 200g/7oz skin­less chick­en breast, chopped
  • 2 tb­sp toma­to puree/paste
  • 1lt/4 cups chick­en stock/broth
  • 200g/7oz bas­mati rice
  • 60ml/¼ cup fresh or­ange juice
  • 1 tsp dried basil or chives
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion & gar­lic in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er, ex­cept the or­ange juice. Com­bine well, cov­er and leave to cook on high for 1½-2 hours or un­til the chick­en is cooked through. Re­move 2 la­dles of soup and use a blender to blend this to a smooth con­sis­ten­cy. Re­turn the blend­ed por­tion to the rest of the soup. Add the or­ange juice, com­bine well, sea­son and serve.
  3. Fresh­ly chopped chives make a great gar­nish for this soup.