1 tbsp olive oil
1 chicken breast, sliced
salt and freshly ground black pepper
450ml/16fl oz chicken stock
1 tbsp tomato purée
½ tsp turmeric
5 tomatoes, cut in half
handful fresh spinach leaves
200g/7oz basmati rice, cooked according to packet instructions, drained
Heat the oil in a frying pan, add the chicken breast slices and season, to taste, with salt and freshly ground black pepper. Fry for 5-6 minutes, or until golden-brown and cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.)
Heat the stock in a saucepan until boiling and add the tomato purée, turmeric, , tomatoes and spinach. Reduce the heat until the mixture is simmering and simmer for 4-5 minutes.
Add the cooked chicken and rice and continue to heat until the mixture is warmed through.
Serve the chicken soup in warmed bowls.