Golden Spiced Chicken and Rice Soup

This is the kind of soup I make when the weather turns and I want something that feels like a proper meal without a lot of fuss. Rice and split peas go into the pot together, and they do something lovely to the broth. The peas break down a little as they cook, so the soup ends up with body and a gentle thickness without any cream or flour. Curry powder and cumin bloom in the oil with the onion and garlic, which is the step I never skip, because it turns the kitchen smell from flat to fragrant before the liquid even goes in.

A quick word about the split peas. Green and yellow split peas are both dried, peeled and split pulses, and they keep for ages in the pantry, which is part of why they show up in so many old-fashioned soups across different countries. Rinsing them first matters more than you would think. It clears away dust and loose starch, so the broth stays clear and tastes clean rather than cloudy. Rice does the same job with a different texture, so the pot ends up both hearty and soft.

Timing is where people get nervous, but the soup is forgiving. Keep the heat low once it reaches the boil, and stir now and then so the rice does not settle on the base. Add the carrot and chicken near the end, as the recipe suggests, so the carrot keeps a little bite and the chicken stays tender instead of stringy. If the soup thickens more than you like while it sits, loosen it with a splash of hot water rather than more stock, since the rice keeps absorbing liquid.

Leftovers are honestly better the next day. Cool the soup quickly, keep it in a sealed container in the fridge, and reheat it gently on the stove. The rice will have swollen, so you may need a little extra water. Add the coriander and lime fresh each time you serve, because both fade quickly once warm. A bowl of this with a slice of crusty wholemeal bread is plenty, but if you want something lighter on the side, a plain cucumber and tomato salad with a squeeze of lime works well.

If you are cooking for a crowd or want something to bring to work, this soup travels well in a flask and keeps you going through the afternoon. For more ideas that pair well with a bowl like this, these are good companions:

• Warm Barbecue Leftovers Grain Bowl is a nice way to use up shredded chicken if you have extra.
• Peanut Chicken Lettuce Cups with Crunchy Vegetables works if you want something crisp and light on the same night.
• Ginger Lime Tofu Noodle Stir-Fry shares the lime and fresh herb brightness if you want to keep the same flavours going.