How to make Scottish chicken and rice soup recipe...

This Scottish chicken and rice soup is as Scottish as Haggis. Tattie soup, cock-a-leekie, Cullen Skink, Highland broth and Scotch broth all of which are the flavours of Scotland's pottage. 

This soup is up there too, yes humble chicken and rice soup. You'll find it, tattie, and lentil soup (with bacon obviously - apart from in Edinburgh where the vegetable only people live) at cafe's and butty shops owa the border. 

This simple soup is a staple, hearty and warming, made with the remains of a chicken, and it's stock. Onions or leeks are softened in a bit of butter, then chopped carrots are added with a few diced pots, bits of chicken and whatever else may be about and wanting using up, all mixed around in the butter for a few minutes. Then add the stock, some thyme and a bay leaf and lots of seasoning. Let the soup simmer for five or ten mins and then turn up the heat slightly and add half a cup of rice, that you have rinsed. Bubble for a bit and reduce the heat and simmer gently till the rice is cooked.

When making this soup remember that the rice will continue to expand so don't add it too early and don't add too much or you will end up with rice soup with chicken, not chicken and rice soup.