Chicken and rice soup

INGREDIENTS

2 boneless, skinless chicken breasts
1 onion, finely chopped
4 oz. Basmati rice
2 carrots, sliced
2 sticks of celery, finely chopped
Pinch of thyme
1 pint milk
1 chicken stock cube
3 pints of water
2 tbsp olive oil
1 oz. butter
Lemon

METHOD

In a large pan, on a low heat, soften the onion without browning it in butter and oil
Cut the chicken into ½“ cubes
Add to the pan
Sauté for 2-3 minutes
Add the celery and carrot
Cover with the milk and water
Add the stock cube
Add the rice and thyme
Cook for 30 minutes until the chicken is cooked
The rice should now be very soft but holding its shape
The liquid should be thick enough to cover the back of a spoon
Serve hot with a squeeze of lemon and chunky bread